A no-bake dessert made by blending crushed biscuits with a cocoa-butter mixture and shaping it into a roll, revealing the mosaic pattern it's named after when sliced. Easy and practical to make, this recipe is a classic homemade dessert that children also love.
Cook the butter, cocoa, sugar and milk over low heat, stirring, until the butter melts and the mixture is smooth, then remove from heat.
Add the crushed biscuits and walnuts, if using, to the slightly cooled mixture and blend thoroughly until it reaches a dough-like consistency.
Pour the mixture onto plastic wrap, roll it tightly into a log shape, seal the ends and place it in the fridge.
Important: Let the roll rest in the fridge for at least three to four hours; if desired, coat it in powdered sugar and serve in diagonally cut slices.
Important: Let the rolled cake rest in the refrigerator for at least three to four hours, overnight if possible; if it isn't firm enough, it may fall apart when sliced. Allergens: contains gluten (biscuit), milk (butter, milk), tree nuts (walnut, if used).
If you roll the mixture tightly while wrapping it in cling film, the mosaic pattern comes out clearer and neater when you slice it.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.