This Quick and Easy Chocolate Mosaic Cake is a delightful treat that combines the crunchiness of petit biscuits with the rich, creamy texture of chocolate pudding. Topped with a silky chocolate ganache, this no-bake cake is incredibly easy to prepare and perfect for those moments when you need a delicious dessert in a hurry. It’s ideal for chocolate lovers looking for a hassle-free recipe that delivers on both taste and texture.
Why You’ll Love This: This cake is all about convenience and flavor. It requires minimal cooking—just a quick mix and set in the fridge. The combination of milk and dark chocolates ensures a well-rounded chocolate experience that isn’t too overwhelming but still indulgently satisfying. The biscuit pieces offer a pleasant contrast, making each bite interesting and delightful. It’s a great last-minute dessert option that doesn’t skimp on flavor.
Perfect Occasion: This Chocolate Mosaic Cake is perfect for informal gatherings, kids’ parties, or as a sweet treat after a family dinner. It’s also ideal for bringing to potlucks or picnics because it’s so easy to transport and doesn’t require heating up. Whether you’re celebrating a birthday or just have a craving for something sweet and chocolatey, this cake is sure to please.
Decoration Tips:
- Drizzle some caramel sauce over the ganache for a beautiful and tasty finish.
- Sprinkle the top with crushed nuts or cookie crumbs for added texture and flavor.
- Fresh berries or mint leaves can provide a pop of color and a refreshing contrast to the richness of the chocolate.
- A dusting of powdered sugar or cocoa powder can make for an elegant and simple decoration.
Ingredients:
- 400g petit biscuits, crushed
- 2.5 cups of milk
- 2 tbsp starch
- 2 tbsp cocoa powder
- Half a cup of sugar
- 80g mixed chocolates (milk and dark)
Topping:
- 150g cream
- 150g mixed chocolates (50g milk chocolate, 100g dark chocolate)
Instructions:
- In a saucepan, mix milk, starch, cocoa, and sugar. Bring to a boil while stirring continuously until the mixture thickens.
- Remove from heat and immediately add 80g of chocolate, stirring until fully melted and incorporated.
- Pour this hot chocolate mixture over the crushed biscuits in a bowl, stirring well to combine.
- Transfer the mixture into a suitable mold, pressing down to create an even layer. Refrigerate to set.
- For the ganache, heat the cream until just simmering but not boiling. Pour it over 150g of chocolate in a bowl, stirring until the chocolate is completely melted and smooth.
- Allow the ganache to cool slightly, then pour it over the chilled biscuit base.
- Refrigerate the cake for at least 2 hours before serving to allow it to firm up.
Enjoy your Quick and Easy Chocolate Mosaic Cake, a perfect treat for any chocolate enthusiast in need of a speedy and scrumptious dessert!
