Description
A stunning no-bake Turkish dessert featuring layers of chocolate-soaked biscuits topped with glossy ganache, creating beautiful mosaic patterns when sliced.
Ingredients
Scale
- 300g petit beurre biscuits (about 1.5 packages)
- 250ml milk (1.5 cups)
- 25g cocoa powder (2.5 tablespoons)
- 75g butter
- 100g powdered sugar (1/2 cup)
- 200ml heavy cream
- 120g dark chocolate, chopped
Instructions
- In a saucepan, combine milk, powdered sugar, and cocoa powder. Cook over medium heat until well combined.
- Add butter to the mixture and stir until completely melted and smooth.
- Break petit beurre biscuits into bite-sized pieces.
- Pour the warm chocolate mixture over the broken biscuits and fold gently to coat.
- Create the first layer by arranging chocolate-coated biscuits in your serving dish, pressing down gently and sealing edges well.
- Add another layer of biscuits on top, then spread the remaining mixture evenly.
- Heat heavy cream in a saucepan until it just starts to simmer, then remove from heat.
- Add chopped dark chocolate to the hot cream and let sit for 1 minute, then stir until smooth and glossy.
- Let ganache cool to room temperature, then pour over the biscuit layers.
- Refrigerate for 3-4 hours until set.
- Slice and serve, revealing the beautiful mosaic patterns.
Notes
- Let ganache cool to room temperature before pouring to prevent biscuits from absorbing all the sauce
- Press edges well when layering to prevent ganache from leaking underneath
- No two slices will look the same due to the random biscuit arrangement
- Tastes even better the next day
- Perfect make-ahead dessert for parties
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 385
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Mozaik Pasta, Turkish dessert, no-bake cake, chocolate dessert, biscuit cake, ganache, mosaic cake, petit beurre, easy dessert, refrigerator cake