Ingredients:

• For the Cake:
  • 300 ml milk
  • 120 grams sugar
  • 10 grams vanilla sugar
  • 60 grams cocoa powder
  • 150 grams butter
  • 400 grams biscuits (digestive or tea biscuits)
  • 120 grams chocolate (dark or milk)
  • 30 ml vegetable oil
  • 60 grams roasted peanuts, chopped

Steps to Make No-Bake Chocolate Biscuit Cake with Roasted Peanuts:

1. Prepare the Biscuits: Break the biscuits into small pieces by hand or with a rolling pin, making sure they’re not too finely crumbled. The larger chunks of biscuits will provide the perfect texture for the cake. Set them aside in a large mixing bowl.
2. Make the Chocolate Mixture: In a medium saucepan, combine the milk, sugar, vanilla sugar, cocoa powder, and butter. Heat over medium heat, stirring constantly to prevent burning. Once the butter has melted, continue stirring until the mixture is smooth and well combined. Let it simmer gently for about 5 minutes to allow the flavors to meld.
3. Add the Chocolate and Oil: Chop the chocolate into smaller pieces and add it to the hot cocoa mixture. Stir until the chocolate has completely melted and incorporated. Add the vegetable oil to the mixture, which will help give the cake a smooth, glossy finish.
4. Combine the Mixture with the Biscuits: Pour the melted chocolate mixture over the broken biscuits in the mixing bowl. Gently fold the biscuits into the chocolate mixture until every piece is evenly coated. Be careful not to crush the biscuits — you want to retain their texture.
5. Add the Roasted Peanuts: Once the biscuits are coated, add the roasted peanuts and fold them into the mixture. The peanuts will add a delicious crunch and a nutty flavor that perfectly complements the chocolate.
6. Shape the Cake: Line a cake pan or a loaf pan with parchment paper for easy removal later. Pour the chocolate-biscuit mixture into the prepared pan and press it down firmly with the back of a spoon or your hands to ensure it sets evenly. Use the spoon to smooth out the top.
7. Chill the Cake: Cover the cake with plastic wrap or foil and refrigerate it for at least 3 hours, or preferably overnight, so it can set properly and firm up.
8. Serve: Once the cake has chilled and set, remove it from the pan. If you used parchment paper, simply lift the cake out of the pan. Slice it into squares or bars, and serve chilled. Enjoy the rich, chocolatey goodness with every bite!

Prep Time:
20 minutes

Chill Time:
3 hours (or overnight)

Total Time:
3 hours 20 minutes (or overnight)

KCAL (Approximate per serving, based on 10 servings):
Calories: 340 kcal
Carbohydrates: 40 g
Fat: 19 g
Protein: 5 g
Sugar: 28 g

Servings:
10 servings

Explanation of the Recipe and Why It’s Timeless:

This No-Bake Chocolate Biscuit Cake with Roasted Peanuts is a dessert that embodies the essence of simple comfort food. It’s a dish that doesn’t require any elaborate techniques, but the result is undeniably indulgent. The cake is constructed using basic pantry staples like milk, sugar, butter, and biscuits, yet it brings together the flavors and textures of chocolate and peanuts in a harmonious way.

One of the key reasons why this cake remains timeless is its accessibility. It’s the kind of dessert that doesn’t require specialized skills or tools, making it perfect for novice bakers. It also doesn’t require any cooking or baking, making it ideal for those with limited kitchen equipment or when you’re simply looking to save time. With no need to turn on the oven, this cake is a great option during the summer months when turning on the oven might not be appealing.

The marriage of chocolate with crunchy peanuts and soft biscuits is a flavor combination that has stood the test of time. The roasted peanuts bring a satisfying crunch and a savory edge to the sweet, smooth chocolate filling, creating a dessert that feels both rich and balanced. The texture of the broken biscuits adds an element of chewiness that contrasts beautifully with the creamy chocolate, making each bite an experience of its own.

It’s also a recipe that can be easily customized. If you prefer a more decadent cake, you can opt for dark chocolate; if you’re after something sweeter, milk chocolate works perfectly. You can even swap the peanuts for other nuts or add dried fruits to adjust the flavor profile to suit your preferences.

This cake is perfect for any occasion — whether it’s a family gathering, a special celebration, or a simple treat to enjoy with a cup of coffee. Its no-bake nature means it’s quick to prepare, yet the results are elegant and satisfying, making it a versatile dessert that will never go out of style.

Nutrition Facts (Approximate per serving, based on 10 servings):

• Calories: 340 kcal
• Carbohydrates: 40 g
• Fat: 19 g
• Protein: 5 g
• Sugar: 28 g
• Fiber: 2 g
• Sodium: 50 mg

FAQs:

1. Can I use any type of biscuits?
   Yes! Digestive biscuits or tea biscuits are the most common choices, but you can use any plain biscuit or cookie that has a similar texture. Graham crackers also work well.
2. Can I make this cake ahead of time?
   Absolutely! In fact, the cake needs time to chill and set, so it’s best to make it ahead of time. It will keep in the refrigerator for up to 5 days.
3. Can I substitute the peanuts?
   Yes, if you have a peanut allergy or simply prefer another nut, you can substitute roasted almonds, hazelnuts, or cashews. You could also skip the nuts entirely for a nut-free version.
4. Can I use a different type of chocolate?
   Definitely! The choice of chocolate depends on your preference. Dark chocolate gives the cake a more intense, bittersweet flavor, while milk chocolate creates a creamier, sweeter dessert. You can even mix both types for a balanced taste.

Tips for Making the Best No-Bake Chocolate Biscuit Cake:

1. Choose Good Quality Chocolate:
   Since chocolate is one of the main ingredients, using high-quality chocolate can make a significant difference in the taste. Choose a chocolate that you truly enjoy eating on its own.
2. Let It Set:
   Be patient and let the cake chill for at least 3 hours, but preferably overnight. This will ensure the cake sets properly and holds its shape when sliced.
3. Mix Carefully:
   When mixing the biscuits with the chocolate mixture, try to fold the biscuits gently to maintain some texture. The biscuits should be coated but not broken down too much.

Storage Tips:

• Refrigeration:
  Store the cake in an airtight container in the refrigerator for up to 5 days. It will stay fresh and maintain its delicious texture.
• Freezing:
  You can also freeze the cake for up to a month. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw in the fridge before serving.

Conclusion:

This No-Bake Chocolate Biscuit Cake with Roasted Peanuts is a dessert that combines simplicity with decadence. Its rich chocolate flavor, crunchy texture from the peanuts and biscuits, and smooth, creamy finish make it an indulgent treat that’s perfect for any occasion. Whether you’re entertaining guests, treating yourself, or looking for a quick and delicious dessert, this cake delivers every time. It’s easy to make, doesn’t require any baking, and offers a timeless combination of flavors that will make it a beloved recipe in your home. Enjoy every bite of this satisfying, no-bake treat!