Mosaic Cake (No-Bake Chocolate Biscuit Cake)

Name: Mosaic Cake (No-Bake Chocolate Biscuit Cake)
Prep time: 14 min
Total time: 134 min
Yield: 8
Cuisine: European
Ingredients: 300 g Petit Beurre Biscuits (Approximately 1.5 packs); 250 ml Milk (1 ½ cups); 25 g Cocoa Powder (2 ½ tablespoons); 75 g Butter; 100 g Granulated Sugar (½ cup)

This recipe guides you through making a delightful No-Bake Chocolate Biscuit Cake, also known as Mosaic Cake. It's an easy-to-prepare dessert that combines crushed petit beurre biscuits with a rich, warm chocolate sauce made from butter, milk, cocoa, and sugar. After mixing, the cake is shaped and chilled until firm, resulting in a wonderfully moist and chocolatey treat that's perfect for any occasion without the need for an oven.

#No-Bake

#Chocolate

#Biscuit Cake

#Dessert

#Easy

#Sweet Treat

#Mosaic Cake

Ingredients ready for preparation

Recipe Information

14m

Prep Time

Cook Time

2h 14m

Total Time

Servings

Easy

European

English

Nutrition (per serving)

331

Calories

Protein

42g

Carbs

16g

Fat

Chocolate sauce being prepared

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Biscuits mixed with chocolate sauce

Instructions

0/6 completed

1
Break the petit beurre biscuits into small, chunky pieces and place them in a large mixing bowl. Avoid crushing them too finely; small chunks provide the best texture.
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5m
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Break the petit beurre biscuits into small, chunky pieces and place them in a large mixing bowl. Avoid crushing them too finely; small chunks provide the best texture.
5m
Use your hands to break the biscuits for varying sizes, adding to the mosaic effect.
2
In a saucepan, combine the butter, milk, cocoa powder, and granulated sugar. Heat the mixture over medium heat, stirring continuously, until all ingredients are melted and well combined into a smooth chocolate sauce.
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5m
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In a saucepan, combine the butter, milk, cocoa powder, and granulated sugar. Heat the mixture over medium heat, stirring continuously, until all ingredients are melted and well combined into a smooth chocolate sauce.
5m
Ensure the heat is not too high to prevent scorching the chocolate. Stir constantly to prevent sticking.
3
Pour the warm chocolate sauce over the broken biscuits in the mixing bowl. Mix thoroughly with a spatula or spoon until all the biscuit pieces are evenly coated with the chocolate sauce.
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2m
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Pour the warm chocolate sauce over the broken biscuits in the mixing bowl. Mix thoroughly with a spatula or spoon until all the biscuit pieces are evenly coated with the chocolate sauce.
2m
Work quickly while the sauce is still warm to ensure even coating.
4
Transfer the mixture into a mold, such as a loaf pan or a round cake pan, lined with parchment paper for easy removal. Press the mixture down firmly and evenly to compact it.
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2m
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Transfer the mixture into a mold, such as a loaf pan or a round cake pan, lined with parchment paper for easy removal. Press the mixture down firmly and evenly to compact it.
2m
Use the back of a spoon or your hand (protected by cling film) to press the mixture firmly for a dense cake.
5
Refrigerate the mosaic cake for at least 2 hours, or until it is completely firm. This allows the cake to set properly and makes it easier to slice.
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2h
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Refrigerate the mosaic cake for at least 2 hours, or until it is completely firm. This allows the cake to set properly and makes it easier to slice.
2h
For best results, chill overnight. Cover the cake with plastic wrap to prevent it from drying out or absorbing odors from the fridge.
6
Once firm, remove the cake from the mold, peel off the parchment paper, and slice it into desired portions before serving. Optionally, dust with extra cocoa powder or drizzle with melted chocolate.
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1m
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Once firm, remove the cake from the mold, peel off the parchment paper, and slice it into desired portions before serving. Optionally, dust with extra cocoa powder or drizzle with melted chocolate.
1m
Use a sharp knife for clean slices. If desired, warm the knife slightly with hot water before cutting.