Salted Chocolate No-Bake Cake

Instructions

1. 1

   In a medium saucepan, combine dark chocolate, unsalted butter, granulated sugar, and salt. Place the saucepan over low heat and stir until the sugar has dissolved.

   Tip: Be patient as the mixture melts.

2. 2

   Remove the saucepan from the heat and stir in the all-purpose flour until well combined.

   Tip: Avoid lumps by stirring thoroughly.

3. 3

   Stir in the milk until the mixture is smooth.

   Tip: Use a spatula for easy folding.

4. 4

   Add the espresso powder and vanilla extract, stirring until well combined.

   Tip: Espresso powder is optional, but enhances chocolate flavor.

5. 5

   Pour the mixture into a greased 20cm springform pan.

   Tip: Use parchment paper for easy removal.

6. 6

   Sprinkle crushed peanuts evenly over the top of the cake.

   Tip: For added crunch and flavor.

7. 7

   Melt the unsalted chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Tempering chocolate is not necessary for no-bake cakes.

8. 8

   Pour the melted chocolate over the cake, spreading evenly.

   Tip: Use a spatula for an even layer.

9. 9

   Let the cake cool completely in the pan before refrigerating.

   Tip: Chill for at least 4 hours or overnight.

10. 10

    Sprinkle sea salt over the top of the cake before serving.

    Tip: A pinch will do, as the saltiness will fade with time.