- 14 fl oz whipping cream
- 7 oz dark chocolate, broken into pieces
- 2 tablespoons peanut butter
- 7 oz cream cheese
- 12 oz digestive or cereal biscuits
- 5 Oreo® cookies, crumbled
- 1 bread loaf tin
Pour 7 fl oz of the cream into a large bowl and place in the freezer for 30 minutes.
Pour the rest of the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until you have a creamy ganache. Stir in the peanut butter, then set aside.
Mix the cream cheese with the chilled cream. Whip, using an electric whisk or a food processor, until thick.
Line the tin with cling film (plastic wrap). Cover the base and sides with the cream. Add a layer of biscuits and spread with the chocolate and peanut butter ganache. Repeat these layers, then finish with a layer of biscuits. Refrigerate for at least 4 hours.
Turn the cake out onto a plate and sprinkle with broken Oreo® cookies.
Recipe from Fridge Cakes by Jean-Luc Sady, photos by Isabelle Kanako.
Related Stories & Recipes
A no-bake cake topped with tropical fruit.
A no-bake cake for white chocolate and cherry lovers.