Ingredients

For the Base:

• 400 g (14 oz) vanilla biscuits
• 200 g (7.1 oz) walnuts
• 400 ml (14 fl oz) milk
• 100 g (3.5 oz) sugar
• 10 g (0.4 oz) vanilla sugar
• 80 g (2.8 oz) cocoa powder
• 150 g (5.3 oz) butter

For the Filling:

• 200 g (7.1 oz) peanuts
• 150 g (5.3 oz) dark chocolate
• 90 g (3.2 oz) butter
• 200 g (7.1 oz) sugar
• 125 ml (4.2 fl oz) whipping cream
• 15 ml (0.5 fl oz) vegetable oil

Instructions

Step 1: Prepare the Biscuit Base

1. Crush the Biscuits: Start by crushing the vanilla biscuits into small, bite-sized pieces. You can use a food processor or simply place the biscuits in a large resealable plastic bag and crush them with a rolling pin. The biscuits should be in coarse crumbs, but not too fine.
2. Prepare the Walnuts: Roughly chop the walnuts into smaller pieces. You want them to be small enough to mix evenly into the base but large enough to give a good texture.
3. Heat the Milk and Cocoa: In a saucepan, combine the milk, cocoa powder, and both types of sugar (regular and vanilla sugar). Heat gently over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is smooth. Once it’s combined, remove from heat.
4. Add Butter to the Milk Mixture: Cut the butter into small chunks and add it to the warm milk and cocoa mixture. Stir until the butter melts and the mixture is smooth and glossy.
5. Combine the Biscuits and Walnuts: In a large mixing bowl, combine the crushed biscuits and chopped walnuts. Pour the warm milk-chocolate mixture over the biscuits and walnuts, mixing thoroughly. You want everything to be well-coated with the chocolate mixture.
6. Set the Base: Transfer the biscuit and walnut mixture into a lined cake pan, pressing it down firmly to create an even, compact layer. Place the pan in the fridge to set while you prepare the filling.

Step 2: Make the Chocolate Nut Filling

1. Melt the Chocolate and Butter: In a separate saucepan, melt the dark chocolate, butter, and vegetable oil together over low heat, stirring constantly. This will create a smooth, glossy chocolate mixture.
2. Whip the Cream: In a mixing bowl, whip the cream until it forms soft peaks. You want the cream to be light and fluffy, as it will help give the filling its smooth texture.
3. Combine the Chocolate and Cream: Once the chocolate mixture has melted and cooled slightly, gently fold the whipped cream into the chocolate mixture until everything is well combined. This will create a light, creamy filling.
4. Add the Peanuts: Roughly chop the peanuts and fold them into the chocolate mixture. The peanuts add crunch and a slightly salty flavor that contrasts beautifully with the rich chocolate.
5. Spread the Filling: Take the base out of the fridge and spread the chocolate-peanut filling over the biscuit layer. Use a spatula to smooth the top and make sure it’s evenly spread.
6. Chill to Set: Refrigerate the cake for at least 4 hours, or overnight for the best results. This will allow the cake to firm up and make slicing easier.

Step 3: Prepare the Topping

1. Melt the Dark Chocolate: In a microwave-safe bowl or over a double boiler, melt the dark chocolate for the topping. Stir it well to ensure it’s smooth and glossy.
2. Drizzle the Chocolate: Once the cake has chilled and set, drizzle the melted dark chocolate over the top of the cake. Use the back of a spoon to spread the chocolate evenly, allowing it to drip down the sides slightly for an extra decorative touch.
3. Serve: Let the chocolate topping firm up for a few minutes, then slice and serve.

Prep Time:

• 20 minutes

Chill Time:

• 4-6 hours (or overnight)

Total Time:

• 4 hours 20 minutes (or overnight)

Servings:

• 10-12 servings

Calories (Per Serving):

• 350-400 kcal

Why This Recipe is Timeless

The No-Bake Chocolate Nut Cake is a perfect example of a timeless dessert. It combines the comforting flavors of chocolate and nuts, with a texture that’s both crunchy and creamy. The simplicity of the recipe—no need for an oven or complicated techniques—makes it accessible to anyone, whether you’re an experienced baker or a novice in the kitchen.

What makes this cake truly timeless is its versatility. While the recipe calls for walnuts and peanuts, you can swap in any nuts you prefer or have on hand. Almonds, hazelnuts, or even macadamia nuts would work beautifully. Additionally, the base can be made with different types of biscuits or cookies, so you can customize it based on your preferences or dietary needs.

The beauty of no-bake desserts like this one is that they’re perfect for busy days or warm weather when you don’t want to heat up the kitchen. It also keeps well in the fridge, allowing you to make it ahead of time for events or gatherings. Whether you’re serving it at a holiday dinner, birthday party, or simply for an afternoon treat, this cake will always impress your guests.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Protein: 6g
• Carbohydrates: 45g
• Fat: 22g
• Fiber: 3g
• Sugar: 30g
• Sodium: 150mg

FAQs

1. Can I use other types of nuts?
Yes, you can easily substitute the walnuts and peanuts with any nuts you prefer, such as almonds, hazelnuts, or even pecans. Each type of nut will give the cake a unique flavor and texture.

2. How can I make this cake gluten-free?
To make the cake gluten-free, substitute the vanilla biscuits with gluten-free cookies or biscuits. Ensure all the other ingredients are gluten-free as well.

3. Can I make this cake dairy-free?
Yes, you can substitute the butter with dairy-free margarine and use a plant-based whipped cream substitute to make the cake dairy-free.

4. How long does the cake last?
The cake will last up to 3 days in the refrigerator. If you want to keep it longer, you can freeze the cake for up to 1 month. Just be sure to wrap it tightly in plastic wrap or foil before freezing.

Tips for Making the Perfect No-Bake Chocolate Nut Cake

• Use a Springform Pan: A springform pan makes it easy to remove the cake from the pan and serve it neatly. If you don’t have one, you can also use a regular cake pan lined with parchment paper.
• Let the Cake Set: Be sure to give the cake enough time to chill and firm up in the fridge. The longer you let it set, the easier it will be to slice and serve.
• Use High-Quality Chocolate: Since chocolate is the star of this dessert, use high-quality dark chocolate for the best flavor and texture.

Storage Tips

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. Be sure to allow the chocolate topping to firm up completely before covering it.
• Freezing: If you need to make the cake in advance, you can freeze it for up to 1 month. Just ensure it is well-wrapped to prevent freezer burn. Thaw in the fridge before serving.

Conclusion

The No-Bake Chocolate Nut Cake is more than just a dessert—it’s a celebration of rich chocolate, crunchy nuts, and creamy layers that come together in a way that is nothing short of indulgent. This recipe offers the perfect balance of textures and flavors, and the best part is that it requires no baking! Whether you’re preparing for a special occasion or just looking for an easy dessert to satisfy your sweet tooth, this cake is sure to be a hit. Its timeless appeal, ease of preparation, and incredible taste make it a recipe that will stay in your dessert rotation for years to come.