A practical no-bake dessert made by blending crushed biscuits with a cocoa-chocolate mixture and molding it, then freezing it in the refrigerator. It stands out with the mosaic look created by the biscuit pieces when sliced.
Melt the butter with the cocoa, sugar and milk over low heat until smooth.
Add the broken biscuits to the chocolate mixture and stir until fully coated.
Wrap the mixture in cling film in a roll shape or press into a mold; chill in the refrigerator for at least three hours.
Slice the set cake and serve cold, sprinkled with optional desiccated coconut.
Allergen: contains wheat flour (biscuit, gluten), dairy, and butter. Important: Chill the cake in the freezer or fridge for at least three hours before removing it from the mold; cutting it before it's firm enough will cause it to fall apart.
Don't crush the biscuits too finely; larger pieces make the mosaic look more pronounced and add crunch to the cake.
Admin DadaGastro · verified in test kitchenOcak ayarını orta-kısıkta tutunca yanma olmadı.
Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı. Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi. Sarımsağı çıkardım, yine de lezzetli oldu.
Güzel bir alternatif olmuş, deneyeceğim.
Un yerine yulaf ezmesi kattım, kıvamı bozmadı.
Bu değişikliği not aldım, teşekkürler.
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