7 Desserts 7 Days- No Bake Chocolate and Peanut Cake

When I started writing this post, I hit a major stumbling block- what do I call this dessert. At our house, we call it peanut pudding. But it really isn't in my opinion. It has no milk or gelatin. It's not baked or steamed. So I decided to call it a cake. Cheesecake was my first option since it has a crunchy graham cracker base. But alas no cheese! So chocolate and peanut cake it is!

This dessert is the better half's favorite. His sister used to make it all the time for him when they were growing up. So when I got married, this was the first dessert Akber asked for. When I told him I'm doing a blogathon on 7 Desserts 7 Days, I asked him for his opinion on what I should make. Peanut pudding- oops I mean cake, was his only answer!

I've changed the recipe very slightly such as adding a small amount of ground peanuts to the graham cracker base and a dash of coffee to the cake to enahnce the chocolate flavour. Whilst writing this post, I was thinking that the addition of say half a cup of peanut butter to the cake would probably take it to another level.

I love serving this with a cold drizzle of custard. This recipe serves 6 people but I'm ashamed to admit that me and Akber ate one cake EACH, all by ourselves. With the custard on top......did I mention he said no more desserts for a month!

Tomorrow is the last post for 7 Desserts 7 Days and we're going all out with roses and cream. I hope you'll be back to take a look. The giveaway is still running and you can take part here.

No Bake Chocolate and Peanut Cake

Ingredients:

1/2 cup graham cracker crumbs

2 tbs ground peanuts (roasted)

2 tbs butter

3/4 cup butter

3/4 icing sugar

1 1/2 cup roasted peanuts, finely chopped

1 egg

5 tbs cocoa powder

1 tsp coffee powder

Directions:

Mix the graham cracker crumbs with the ground peanuts and 2 tablespoons butter. Mix until it resembles breadcrumbs. Divide the crusts into two 6 inch springform pans or 1 large 9 inch pan. Press down slightly to form an even crust and put into the freezer while you prepare the cake.

Mix the rest of the ingredients in a bowl until smooth and homogenous. The batter will be quite thick. Divide this batter on top of your graham cracker crust and smoothen the top with a spatula. Refrigerate for 4-6 hours. When you want to unmold the cake, run a sharp knife around the cake and release the spring. Serve cold with custard.

This recipe will serve 6 people.