Chocolate Mosaic Cake
If you’re Greek, you’ll be familiar with Kormos or Mosaico – a no bake dessert made with chocolate, petit beurre biscuits and other things. This dessert is often served to guests of eateries as a “kerasma” after their meal.
It’s a very easy recipe to make but I presenting the same dessert but in a cake form topped with a layer of chocolate ganache.
I served this at a recent Greek Supper Club and it was a hit. You could make this a day or two ahead of serving, leaving you with more time to prep the other dishes.
24
servings
20
minutes
10
minutes
-
450 gr. petit beurre style biscuits
-
1 cup of unsalted butter
-
2 Tbsp. cocoa powder
-
1 (14oz) can of condensed milk
-
450 gr. dark chocolate chips (50%)
-
2 tsp. vanilla extract
-
1/8 tsp salt
-
1/4 cup Metaxa or brandy
- For the Ganache
-
1/2 cup full fat cream
-
1 Tbsp. corn syrup
-
1 cup of dark chocolate chips (50%)
- Using your hands, snap the cookies roughly into 4 pieces and place in a medium bowl.
- Into a medium pot, add the butter, cocoa and condensed milk and turn heat to medium and simmer until it almost comes to a boil.
- Take the pot off the heat, add chocolate, vanilla, brandy and salt and leave for 5 minutes. Now stir with a whisk until you have a homogenous, glossy chocolate.
- Pour the chocolate into the bowl with the biscuits and mix with a spatula until the biscuits are totally covered in chocolate.
- Line the bottom of your 9inch springform pan (or 9 in. square cake pan) with parchment paper and empty the cook/chocolate mixture into the pan. Place a sheet of parchment on top and press down to even the mixture. Place in your fridge for 3 hours or overnight.
- Place your cream in a small pot over medium heat and simmer until just scalding. Place chocolate in a bowl and pour hot cream over. Wait five minutes before stirring. Stir until a glossy sauce has formed, add the corn syrup and stir to combine.
- Pour the ganache over your cake and use an offset spatula to spread evenly. Wait 1 hour before serving or place in your fridge up to two days before serving.
The post Chocolate Mosaic Cake first appeared on Kalofagas.ca.
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