No-Bake Chocolate Biscuit Cake (Mosaiko Tourta)
A rich, no-bake chocolate and biscuit cake with a crunchy texture, creamy praline ganache, and a hint of cognac. Ready to chill in just 15 minutes.
- Prep15 min
- Total4h 15m
- DifficultyEasy
- Servings10
This classic Greek dessert, known as Mosaiko (mosaic), combines crunchy petit beurre biscuits with a silky chocolate cream, all held together without heat or an electric mixer. Its name comes from the beautiful pattern created as the biscuits are layered, resembling a mosaic.
The recipe is incredibly versatile and forgiving: you can adjust the layers to your liking, swap cognac for orange juice, or even drizzle the leftover ganache over each slice. The result is a decadent, no-bake treat that will impress your guests and satisfy every chocolate craving.
Ingredients
Converted amounts are rounded.
Method
- Soften the butter in the microwave for 30 seconds, until soft but not melted. If you don’t have a microwave, leave it out at room temperature overnight.
- To make the cream: in a bowl, sift the icing sugar and cocoa. Add the vanilla extract, 1/3 of the cognac, and the eggs. Mix in the softened butter and whisk until smooth and creamy. (If you prefer, substitute cognac with orange juice; use 3 tablespoons.)
- Place a round cake ring (bottomless) on a serving tray. Break a few biscuits as needed to fill gaps, then arrange a layer of biscuits to cover the bottom.
- Brush the biscuits lightly with cognac (or orange juice). Spread a thin, even layer of the chocolate cream over the biscuits using a spatula. Repeat layers until all cream is used, finishing with a layer of biscuits. For softer biscuits, sprinkle with a little water between layers.
- To make the praline ganache: heat the milk cream in a small saucepan until it just comes to a boil (bubbles around the edges). Meanwhile, chop the praline chocolate into small pieces and place in a heatproof bowl.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Stir gently until the chocolate is completely melted and the ganache is glossy and smooth.
- Pour a thin layer of ganache over the assembled biscuit cake and spread evenly to cover the top biscuits. Reserve the remaining ganache as a sauce for serving. Refrigerate the cake for 1–2 hours; keep the sauce at room temperature.
- To serve: remove the cake ring—heat it briefly with a hair dryer to loosen, then lift carefully. Arrange whole biscuits around the cake and crush some on top. Shave a chocolate bar with a knife and sprinkle the shavings over the cake, then dust with icing sugar. Dip a sharp knife in hot water, dry it, then cut the cake into portions (each portion is one biscuit wide). Drizzle with the reserved chocolate sauce.
💡 Tips
- If the biscuits are too hard, sprinkle them lightly with water while layering to soften.
- For a non-alcoholic version, replace cognac with orange juice (use 3 tablespoons total).
- Dip the knife in hot water before each cut for clean slices.
Inspired by a recipe from My Greek Dish