Mosaic cake takes its name from the look of the cut surface, and that look depends on the biscuits staying in large pieces. Crush them and what you have is a chocolate paste. Break them by hand, to about the size of a fingertip.
Ingredients
For the mixture
For the top
Method
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Break the biscuits
Break the biscuits by hand to the size of a fingertip. Do not use a processor.
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Make the sauce
Mix the butter, milk, sugar and cocoa in a pan, bring to the boil, boil for 3 minutes and take off the heat.
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Cool
Let the sauce cool for 10 minutes; boiling sauce breaks the biscuits down.
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Mix
Add the broken biscuits, walnuts and vanilla to the sauce and stir.
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Shape
Tip the mixture onto cling film, form a log and wrap tightly.
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Chill
Chill for 3 hours, or an hour in the freezer if you can.
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Coat
Melt the chocolate with the cream, pour it over the log, chill for another 30 minutes and slice.
Tips
- Do not put the biscuits through a processor; the mosaic look comes from large pieces.
- Let the sauce cool, as a boiling one dissolves the biscuits into a paste.
- Put it in the freezer before slicing; a soft log will not slice cleanly.
Nutrition
Values are per serving and approximate.