No-Bake Chocolate Peanut Butter Cake

no-bake chocolate peanut butter cake
From Stonesoup
serves 8-10

This is a super rich cake. Serve small slices! If you’re a die-hard dark chocolate lover, please go ahead and use your favourite 70%+ cocoa solids. Or live dangerously and try your own blend of milk and dark.

200g (7oz) whipping cream
400g (14oz) good quality milk chocolate
200g (7oz) shortbread biscuits
150g (5oz) peanut butter

1. Bring cream to the boil in a small saucepan.

2. Bash or chop chocolate into small chunks and place in a bowl or jug. Add hot cream and stand for 5 minutes.

3. Meanwhile, line a loaf pan with baking paper, cling wrap or foil.

4. Stir cream and chocolate until smooth and well combined. Pour enough melted chocolate into the base of the cake to cover the bottom.

5. Place a layer of shortbread on top. Cover with peanut butter and scatter with flakes of sea salt, if you like the whole sweet and salty thing.

6. Add a final layer of shortbread. Drizzle remaining chocolate over the top.

7. Refrigerate for at least 8 hours, or longer if possible.

VARIATIONS
dairy-free – use dairy-free cookies instead of buttery shortbread. Replace cream with almond milk or rice milk or coconut milk. And replace milk chocolate with dark. I’d drizzle in a little honey on top of the peanut butter to give a little extra sweetness.

dark chocolate – be a purist and replace milk chocolate with 70% cocoa solids dark chocolate.

nut-free – just skip the peanut butter and make a layer of chocolate between the 2 layers of shortbread.

short on time? – chop the shortbread into chunks to make them easier to eat. Freeze until the chocolate is set.

white chocolate – don’t be tempted. There won’t be enough cocoa solids to get the cake ‘set’.

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