Classic Turkish Chocolate Mosaic Cake (Mozaik Pasta)
The quintessential Turkish childhood dessert: crisp Petit Beurre biscuits folded into a luscious chocolate-butter glaze, shaped into a roll, and chilled. No baking required!
Ingredients
Ingredients
Step-by-Step Method
Melt Butter
Melt butter in a small pan over low heat; remove as soon as fully melted to prevent browning.
Whisk Chocolate Sauce
Whisk cocoa powder, sugar, and warm milk into the melted butter until smooth and glossy.
Break Biscuits
In a large mixing bowl, break Petit Beurre biscuits roughly by hand into quarter-sized chunks.
Temper the Mixture
Allow the chocolate mixture to cool slightly to lukewarm so it doesn't make the biscuits soggy.
Combine Sauce and Biscuits
Pour the chocolate sauce over the broken biscuits, adding chopped walnuts if using.
Gentle Folding
Gently fold with a spatula until every biscuit piece is cloaked in chocolate, keeping the biscuits intact.
Shape in Cling Film
Transfer the mixture onto cling film or baking paper. Roll tightly into a cylindrical log or pyramid shape.
Chill in Freezer
Place the cake in the freezer for at least 2 hours until firm and solid throughout.
Slice and Serve
Unwrap, let sit for 5 minutes, slice into rounds, and enjoy with fresh coffee or Turkish tea.
Chef's Tips & Tricks
Do not crush the biscuits into powder; break them gently by hand into bite-sized chunks so the cross-section reveals the classic white mosaic pattern.