Mosaic Cake-No Bake Chocolate Roll
A very popular chocolate and biscuits dessert, called "Mosaiko" in Greece! This no-bake cake recipe not only looks impressive, but can be made in advance and stored in the freezer. Soft, creamy and easy to make. Serve it with vanilla ice-cream and enjoy a great entertaining idea for the summer!
- 125 g margarine (or butter, unsalted)
- 85 g sugar (icing)
- 1 egg (medium, in room temperature)
- 125 g tea biscuits (thin, petit-beurre type)
- 125 g dark chocolate (in pieces)
- 35 g almonds (blanched, roasted, coarsely grounded)
- 1 tbsp cognac
Melt the butter with the chocolate (both in pieces) stirring in low heat. Remove from heat, add the cognac and stir until blended.
Add the biscuits in a bowl and crush them into small pieces by squeezing lightly with your hands.
Using a hand mixer, beat the egg with the sugar until homogeneous and thick. Add the chocolate mixture and continue whisking until all ingredients are incorporated.
Add the crushed biscuits and almonds into the chocolate mixture. Blend with slow circular movements so as the chocolate mixture coats the crushed biscuits.
Spread the mixture on a piece of parchment paper and wrap into a roll. Twist the ends like a candy, so as yo have a roll evenly shaped. Place in the freezer for several hours until firm.
Serve the mosaic cake in 1 to 1.5 cm thick slices. Store in the fridge.
- Serve it with vanilla ice-cream or eat a slice during breakfast or brunch.
- Before serving, dust with icing sugar.
- According to Wikipedia, a mosaic is a pattern or image made of small regular or irregular pieces of colored stone, glass or ceramic, held in place by plaster/mortar, and covering a surface.
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