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Chocolate and Peanut Traybake

Chocolate and Peanut Traybake

By OcadoLife
Published on 28 August 2026
This Chocolate and Peanut Traybake from MasterChef finalist and food writer Alexina Anatole is topped with namelaka, a Japanese-inspired cream made with gelatine, which needs to be made ahead and chilled for at least 4 hrs or up to 2 days. The results are well worth the wait – an ultra-velvety, melt-in-the-mouth cream that’ll turn your traybake into something patisserie-worthy.
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Time and servings

1 hr 5 minsTotal time
15Servings
45 minsPrep time
20 minsCooking time

Ingredients

  • 2 gelatine leaves
  • 200g 70% dark chocolate, finely chopped
  • 150ml whole milk
  • 300ml double cream, fridge-cold
  • 90g unsalted butter
  • 100g unsalted peanuts, finely ground in a food processor
  • 100g ground almonds
  • 200g soft light brown sugar
  • 60g plain flour
  • ½ tsp fine sea salt
  • 5 medium eggs, plus 6 whites
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar
  • 1 tbsp caramel sauce

Method

  • Step 1

    For the namelaka, soak the gelatine in cold water for 5 mins to soften. Place the chocolate in a heatproof bowl. In a small pan, bring the milk to a simmer; take off the heat. Squeeze the excess water from the gelatine, then stir the leaves into the milk until dissolved. Pour the milk over the chocolate; stir until smooth (or use a stick blender for a silkier finish). Add the cream and stir or blend again. Cover and chill for at least 4 hrs or for up to 2 days.

  • Step 2

    Preheat the oven to 220°C/200°C fan/gas 7 and line a 23 cm x 33 cm baking tin. For the sponge, melt the butter in a small pan over medium heat, swirling occasionally, until deeply golden and nutty. Pour into a heatproof bowl and set aside.

  • Step 3

    Whisk together the ground peanuts and almonds, brown sugar, flour and salt in a bowl, breaking up any lumps. Add the whole eggs and vanilla; whisk for 1 min until slightly aerated.

  • Step 4

    In a clean bowl, use an electric mixer to whisk the egg whites to soft peaks, gradually adding the caster sugar. Gently fold into the peanut mixture in 3 additions with a spatula, taking care not to knock the air out. Pour the browned butter down the side of the bowl, then fold through the batter. Transfer to the tin and bake for 15 mins, or until golden and springy. Cool in the tin for 30 mins, then turn out onto a wire rack to cool completely.

  • Step 5

    Briefly whisk the namelaka again until smooth; spoon or pipe it over the sponge. Drizzle with caramel sauce, scatter over the salted peanuts and serve.