Mosaic cake is a classic, no-bake dessert that’s loved for its simplicity and rich flavor. Here’s a recipe that brings the warmth of homemade treats to your table.
Ingredients
- 2 packs of petit beurre biscuits (approx. 400 g)
- 125 g butter (softened)
- 1 cup powdered sugar
- 3 tbsp cocoa powder
- 1 cup milk
- 1/2 cup crushed nuts (optional, such as walnuts, hazelnuts, or pistachios)
Instructions
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Prepare the Biscuits
- Break the biscuits into small pieces (about the size of a thumbnail) and place them in a large mixing bowl. Avoid crushing them too finely, as the chunks will give the cake its signature texture.
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Make the Chocolate Sauce
- In a separate bowl, mix the softened butter, powdered sugar, and cocoa powder until you have a smooth mixture.
- Gradually add the milk, whisking continuously to create a thick, chocolatey sauce.
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Combine the Ingredients
- Pour the chocolate sauce over the broken biscuits. Add the crushed nuts if desired.
- Gently mix everything together with a spatula or your hands until the biscuits are evenly coated with the sauce.
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Shape the Cake
- Lay out a sheet of plastic wrap or parchment paper on your work surface.
- Transfer the biscuit mixture onto the wrap and shape it into a log or rectangle using your hands.
- Tightly wrap the cake in the plastic wrap, ensuring it holds its shape.
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Chill the Cake
- Place the wrapped cake in the freezer for at least 2-3 hours, or until it sets completely.
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Serve
- Once the cake is firm, remove it from the freezer and let it sit at room temperature for 5-10 minutes.
- Slice it into pieces and serve.
Tips
- For extra flavor, you can add a splash of vanilla extract or a pinch of cinnamon to the chocolate sauce.
- Decorate the top with melted chocolate, powdered sugar, or shredded coconut before serving.