This 15-minute no-bake Greek Chocolate and Biscuit Cake (Mosaiko Tourta) captures the essence of effortless indulgence.
The classic Mediterranean dessert combines rich chocolate with crushed biscuits to create a stunning mosaic pattern when sliced.
Perfect for both beginners and busy bakers, this foolproof recipe yields 10 heavenly portions that’ll make everyone believe you spent hours in the kitchen.
Whether it’s for a last-minute gathering or a planned celebration, this beloved Greek treat delivers maximum impact with minimal effort.
Main Ingredients
- Petit Beurre Biscuits (450g): Classic butter cookies that form the base of our cake
- Butter (250g): Should be softened, not melted for best results
- Icing Sugar (200g): Creates a smooth, sweet texture
- Cocoa Powder (80g): Gives rich chocolate flavor
- Eggs (2): Use organic for best taste and quality
- Cognac (50-60g): Adds depth (can substitute with orange juice)
- Vanilla Extract (1 tsp): Enhances overall flavor
For Praline Ganache
- Milk Cream (150g): Creates silky smooth ganache
- Praline Chocolate (200g): Provides luxurious topping
Step-by-Step Instructions
- Butter Preparation: Soften butter in microwave for 30 seconds until workable but not melted
- Cream Mixture: Combine icing sugar, cocoa, vanilla, cognac, eggs, and softened butter until smooth
- Base Setup: Place bottomless cake tin on serving tray
- Layer Assembly: Alternate biscuit layers (sprinkled with cognac) with cocoa cream layers
- Ganache Making: Heat milk cream to boiling, pour over chopped chocolate, let stand, then stir until smooth
- Final Touches: Cover cake with thin ganache layer, refrigerate for 1-2 hours
- Serving Preparation: Remove tin using hair dryer technique, garnish with crushed biscuits and chocolate shavings
Key Substitutions
This recipe is super flexible! You can switch the cognac with orange juice (use 3 tablespoons) for an alcohol-free version that’s perfect for everyone.
If you’d like the biscuits extra soft, a little water works magic. The praline chocolate can be swapped with your favorite dark or milk chocolate – just pick one that melts well.
Storage Tips
Keep this yummy cake in the fridge, covered with plastic wrap or in an airtight container. It stays fresh for up to 5 days – if it lasts that long!
The chocolate sauce can stay at room temperature for 2-3 days. Just give it a quick stir before using. Don’t freeze this cake though – the texture of the biscuits won’t be the same when thawed.
Serving Ideas
Make your cake extra special by adding some fun touches! Sprinkle crushed biscuits on top for extra crunch. A little dusting of icing sugar makes it look fancy.
Pour the warm chocolate sauce over each slice just before serving – it’s like having your own chocolate waterfall!
For a pretty presentation, add some fresh berries around the plate or a small scoop of vanilla ice cream on the side.
Troubleshooting Tips
If your butter gets too melted in the microwave, pop it in the fridge for a few minutes until it’s just soft enough to work with. Having trouble removing the cake tin?
The hair dryer trick works like magic – just warm up the sides of the tin for about 30 seconds.
If your chocolate sauce gets too thick, warm it up gently in the microwave or add a tiny splash of warm cream.
The easiest Chocolate and Biscuit Cake (Mosaiko Tourta)
Equipment
- Cake tin
- Mixing bowl
- Spatula
- Cooking brush
Ingredients
For the biscuit cake
- 450 g Petit beurre biscuits (16 ounces)
- 250 g butter (9 ounces)
- 200 g icing sugar (7 ounces)
- 80 g cocoa powder (3 ounces)
- 2 eggs organic
- 50-60 g cognac (2 ounces)
- 1 tsp vanilla extract
For the praline ganache
- 150 g milk cream (5.2 ounces)
- 200 g desserts praline chocolate (7 ounces)
Instructions
- Soften the butter into the microwave for 30 sec. In order to work with the butter, it should be soft, but not melted. If you don’t have a microwave, leave the butter out of the fridge, at a warm place overnight.
- To prepare the cream for the chocolate biscuit cake, add into a bowl the icing sugar, the cocoa powder, the vanilla extract, the 1/3 of the cognac and the eggs. Stir in the softened butter and whisk, until the ingredients combine and the mixture is smooth and creamy. If you like, you can substitute cognac with orange juice for the cream. In that case use 3 tbsps orange juice.
- Place a round cake tin (without a bottom) on a serving tray. (It is better for the cake tin to be bottomless, so that you can remove it, before serving the biscuit cake.)
- Assemble the biscuit cake. Layer some of the biscuits to form the bottom of the biscuit cake; break them, if needed, to fill the holes. With a cooking brush, sprinkle the biscuits with cognac (or orange juice). Top the biscuits with a thin layer of the cocoa cream and smooth out with a spatula. Repeat the same, until you have used all the cream and end with a layer of biscuits. You can make as many layers as you like, depending on how thick you want the cream to be. If you prefer the biscuits to be soft, you can sprinkle them with some water.
- To prepare the praline ganache for the biscuit cake, pour into a small pot the milk cream and bring to the boil. In the meantime, chop the chocolate into small pieces and place in a heatproof bowl. As soon as the milk cream comes to the boil, and starts to bubble, pour it into the bowl with the chopped chocolate and let it stand for 1 minute. Stir, until the chocolate has melted and the glaze is smooth and glossy.
- Pour over the biscuit cake a very thin layer of chocolate glaze, and smooth out with a spatula, so that the biscuits are covered. You will use the rest of the glaze as a chocolate sauce, when serving the cake. Put the cake in the fridge for 1-2 hours and leave the chocolate sauce at room temperature.
- To serve the biscuit cake, remove the cake tin and style it up. Remove the cake tin, using a hair drier to heat it and remove carefully.
- Place some biscuits around the cake and crush some on top. With a knife scratch a bar of chocolate and sprinkle with the grated chocolate and some icing sugar. Use a sharp knife, dipped into water to cut into portions (each biscuit a portion) and pour some chocolate sauce.