Peanut Butter and Dark Chocolate Fridge Cake

A no-bake peanut butter cake topped with cookies.

July 12, 2017


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.

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  • 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
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