- 1.5 cups unsalted butter / melted (150g)
- 10-12 biscuits (double roasted)
- 300g dark chocolate chopped (70% cocoa)
- 2 tablespoons of heavy cream (optional)
- 4 tablespoons of flower honey
- 1 cup of walnuts (coarsely broken)
- 1 cup of hazelnuts, (coarsely broken)
- 1 cup of dried cranberry
- powdered cocoa (to sprinkle)
Mosaic Cake making is practical and so delicious and refreshing. It can only be with biscuits or if you add any kind of nuts you want, you will add both crunch and texture to your cake. If you are looking for a refreshing dessert in the summer, you can try our recipe.
No Bake Mosaic Cake Recipe Directions
Carefully chop the dark chocolate bars with your knife. Melt the butter in a saucepan and add the chocolates. After it is completely melted, add the cream and mix. In a large bowl, shred the biscuits randomly so that they are not too small. Again, add walnuts and hazelnuts and dried cranberries in large pieces. Blend dry ingredients by hand.
While pouring the warm chocolate sauce on it, gently stir it to cover the dry ingredients with chocolate. You can use a cake mold to shape it before freezing. Drain the mixture by laying oily paper on the mold or using stretch film. If you do not have a cake container, you can open the cling film wide in 2 layers, pour the mixture and squeeze the sides and roll it.
Mosaic Cake Recipe Service Suggestion
After keeping it in the deep freezer for a minimum of 2 hours, you can serve it by slicing.