Petit Beurre biscuit cake with chocolate and hazelnuts
Petit Beurre Biscuit Cake with Chocolate and Nuts When I need a quick dessert without turning on the oven, I often make this cake with biscuits, chocolate, and nuts. It's one of those cakes that is assembled directly on the serving platter, without any special molds, and it always turns out well. It's not perfectly symmetrical, but that's exactly what I love about it. I've gotten used to the recipe and I don't change anything because it's simple and effective. Quick Info Total time: 1 hour (including chilling in the freezer and assembly) Actual working time: 20-25 minutes No baking 6-8 servings, depending on how thick you want it Difficulty: easy Quick dessert recipe suitable for any meal, not just special occasions Ingredients 1 pack + 2-3 Petit Beurre biscuits (for decoration) 100 g milk chocolate for baking 200 ml heavy cream (30-35% fat) 30 ml hot coffee 1 large coffee (approx. 120-150 ml) for soaking the biscuits 50 g sugar 100 g roasted nuts 1 vial of rum essence grated chocolate, chocolate chips, or flakes for decoration Preparation Method 1. Spread the nuts on a baking tray and roast them until golden. They don't need to be in the oven long, just enough to enhance their flavor. Once they cool slightly, chop them with a knife, but not too finely. 2. Break the chocolate into pieces and place it in a bowl. Melt it in the microwave in short bursts, stirring a few times to prevent burning. 3. In the melted chocolate, gradually pour in the hot coffee (I add half, mix, then add the rest and mix again). Mix well until combined. 4. Add the heavy cream to the chocolate and coffee mixture. Stir until smooth. 5. Place the cream in the freezer for half an hour. This will change its texture and cool it quickly. 6. Remove the cream and whip it with a mixer until it thickens well, like a firmer whipped cream. Finally, add the rum essence and mix briefly. 7. For the syrup: mix the remaining large coffee with the sugar. Use this syrup to soak the biscuits. 8. On a serving platter, place the first layer of four biscuits, quickly soaked on both sides (I briefly dip them in coffee, not letting them soak too long to avoid becoming too soft). 9. Spread a layer of cream over the biscuits. Sprinkle the chopped roasted nuts and a few chocolate chips or flakes on top. 10. Continue layering: soaked biscuits, cream, nuts, chips, until you have six layers (or as many as your platter and ingredients allow). The last layer should be cream. 11. For decoration, spread the remaining cream on top, arrange a few cut triangular biscuits, and sprinkle chocolate chips and roasted nuts on top. 12. Let the cake chill in the refrigerator for at least an hour before serving, to allow the layers to set. Why I Make This Recipe Often This cake is quick, no-bake, and doesn't require complicated techniques. It can be made in the evening for the next day, or even a few hours ahead if needed. I find it practical because it doesn't require many dishes, and the ingredients are easy to find. For those who prefer lighter desserts or less sugar, the proportions are quite balanced. Tips and Variations Tips Biscuits soak quickly, so don't leave them in the syrup for too long. If the heavy cream isn't cold enough, the cream won't whip well. Nuts should be coarsely chopped, not crushed, to maintain texture. If you use good quality chocolate, you'll notice the difference. Substitutions Instead of nuts, you can use roasted walnuts if you prefer. If you don't have rum essence, you can leave it out or add a little vanilla. Milk chocolate can be replaced with dark chocolate for a more intense flavor. Petit Beurre biscuits can be substituted with another type of plain biscuits, but they shouldn't be too soft. Variations You can add raisins, dried fruits, or shredded coconut between the layers. You can also include some chocolate pieces between layers, not just on top. The cream can also be made with plant-based whipped cream if needed. Serving Ideas The cake is best served cold, straight from the fridge. It can be cut into smaller slices or cubed for dessert platters. It pairs well with coffee or unsweetened tea. Frequently Asked Questions Can the cake be made a day in advance? Yes, it's even better left overnight in the fridge, as the biscuits soak perfectly. Can I use store-bought whipped cream? I don't recommend it, as it doesn't hold the cream firm and will deflate in the fridge. Can the cake be frozen? No, the texture of the biscuits will be ruined upon thawing, and the cream will become watery. How long does it last in the fridge? You can keep it for 2-3 days without issues, covered to prevent drying out. Can I use decaffeinated coffee? Yes, it won't affect the recipe if you want to avoid caffeine. Nutritional Values (estimate) One slice (from 8 servings) has about 300-350 kcal. Protein: approx. 4 g Fat: 18-22 g Carbohydrates: 32-36 g Values are approximate and may vary depending on the biscuits, chocolate, and amount of syrup used. It's not a diet cake, but portions can be easily adjusted. Storage and Reheating Keep it in the fridge, covered. It lasts 2-3 days without spoiling or becoming too soggy. I do not recommend freezing or reheating, as it is not a baked dessert. If there are leftovers, store them in a container with a lid.
Preparation
I broke the chocolate and melted it in the microwave, then I mixed the chocolate with 30 ml of coffee (I poured hot coffee twice) and mixed well, then I added cream for whipping, mixed well, and put it in the freezer for half an hour. I took it out of the freezer and whipped the cream until stiff and added rum essence. I mixed the coffee for soaking with sugar (another syrup can be made if desired). I roasted the nuts in the oven and chopped them smaller with a knife. I assembled the cake: on a platter, I placed 4 biscuits soaked in sweetened coffee, then spread a little cream over the biscuits, sprinkled roasted nuts and chocolate chips, and repeated the same with each layer. I obtained 6 layers, on top I decorated with cream, placed a few biscuits in the shape of triangles, and sprinkled chocolate chips and roasted nuts. Enjoy your meal!
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