Turkish Mosaic Cake Recipe

Step 1

First of all, break your biscuits into rough quarters and place them in your mixing bowl.

Step 2

Over a low heat, melt your butter in your saucepan.

Step 3

Once the butter is melted add your sugar and your cocoa, whisking, slowly.

Step 4

Whilst you are whisking, add your milk and keep whisking slowly until your mixture is smooth.

Step 5

Now add your chocolate and stir slowly with a wooden spoon.

Step 6

As your chocolate starts to melt, remove your pan from the heat and keep stirring until all the chocolate has melted.

Step 7

Give your chocolate sauce a couple of minutes to cool a little and then pour it over your broken biscuit pieces.

Step 8

Stir the biscuits around until they are completely coated in the chocolate sauce and have started to soak it up.

Step 9

Now line a loaf tin with cling film, making sure the cling film overflows by a few centimetres around the edges.

Step 10

Spoon your chocolatey biscuit mixture into the loaf tin and gently press down to compact the mixture.

Step 11

Fold the cling film over the cake so that it is completely encased and tip it oıur onto a flat surface.

Step 12

Roll it into a cylindrical shape and then place in the freezer for a couple of hours until it is set.

Step 13

When you are ready to serve your cake, you can cut slices from it straight from the freezer. Allow around 5 minutes for your cake to start coming towards room temperature. It should be eaten cold.

Step 14

Serve on its own or with fresh fruit and / or ice cream.