No-Bake Mosaic Cake with Chocolate Glaze – A timeless treat made with buttery biscuits and velvety cocoa cream, topped with a delicate chocolate ganache. Elegance in every bite!
Ingredients:
🏷️ For the biscuit mixture:
- 🍪 2½ cups plain biscuits (Petit Beurre or similar), roughly crushed (300 g)
- 🥛 1 cup + 2 tbsp milk (250 ml)
- 🍫 2½ tbsp cocoa powder (25 g)
- 🧈 5 tbsp butter (75 g)
- 🍬 ½ cup sugar (100 g)
🏷️ For the ganache:
- 🥛 ¾ cup + 1 tbsp heavy cream (200 ml)
- 🍫 4.2 oz dark chocolate, finely chopped (120 g)
Instructions:
🏷️ Preparing the biscuit mixture:
- Place the milk, sugar, and cocoa powder in a saucepan and simmer over low heat until fully combined.
- Add the butter and stir until completely melted, then allow the sauce to cool slightly.
- Break the biscuits into a large bowl and pour the cocoa sauce over them.
- Gently mix until the biscuits are evenly coated.
- Arrange a layer of biscuits in a pan or loaf tin lined with plastic wrap.
- Pour in the remaining mixture and level it, then cover with another layer of biscuits.
🏷️ Preparing the ganache:
- Heat the heavy cream until just below boiling, then remove from heat.
- Add the chopped chocolate and stir until completely melted and smooth.
- Allow the ganache to reach room temperature before using.
- Pour the ganache over the mosaic cake and smooth the surface.
🏷️ Finishing:
- Cover the pan and refrigerate for 3–4 hours, until fully set.
- Slice and serve chilled.
Enjoy! 🍫🍪🍰
