Turkish Mosaic Cake Recipe

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This delicious, naughty-but-nice chocolate mosaic cake is enjoyed in different parts of the world as well as Turkey.

It's really easy to make and is a great dessert to make with the kids.

Enjoy with friends over a tea or a coffee. We love it served with fresh fruit and/or ice cream.

Author Turkey's For Life

Course Dessert

Cuisine Turkish

Prep Time 15

Cook Time 5

Setting Time 2

Total Time 2 20

Servings 6 people

First of all, break your biscuits into rough quarters and place them in your mixing bowl.
Over a low heat, melt your butter in your saucepan.
Once the butter is melted add your sugar and your cocoa, whisking, slowly.
Whilst you are whisking, add your milk and keep whisking slowly until your mixture is smooth.
Now add your chocolate and stir slowly with a wooden spoon.
As your chocolate starts to melt, remove your pan from the heat and keep stirring until all the chocolate has melted.
Give your chocolate sauce a couple of minutes to cool a little and then pour it over your broken biscuit pieces.
Stir the biscuits around until they are completely coated in the chocolate sauce and have started to soak it up.
Now line a loaf tin with cling film, making sure the cling film overflows by a few centimetres around the edges.
Spoon your chocolatey biscuit mixture into the loaf tin and gently press down to compact the mixture.
Fold the cling film over the cake so that it is completely encased and tip it out onto a flat surface.
Roll it into a cylindrical shape and then place in the freezer for a couple of hours until it is set.
When you are ready to serve your cake, you can cut slices from it straight from the freezer.
Allow around 5 minutes for your cake to start coming towards room temperature. It should be eaten cold.
Serve on its own or with fresh fruit and / or ice cream.

As with all of our recipes, the calories for our no bake mosaic cake are approximate.
Our recipe makes approximately 12 slices of mosaic cake. Allow 2 slices per serving.
In Turkey, cocoa powder is sold in 25g sachets. One of these is enough for our mosaic cake recipe.
We use whatever sugar we have in the house for our cake. Brown or white is fine.
Feel free to experiment with different biscuit types. Petit beurre are used for the classic recipe but you can get different flavours and textures from other types.
Likewise with the chocolate. We use chocolate with orange and pistachio nuts added.
Some people also add crumbled hazelnuts to their cake.

Calories: 525kcal

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