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No-Bake Chocolate Biscuit Cake: Greek Mosaiko

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Ingredients
16 oz (454g) Bischoff cookies or your favorite tea biscuits
For The Chocolate Sauce:
1 cup (200g) granulated sugar
1 cup (250ml) milk
1/2 cup (60g) unsweetened cocoa powder
4 oz (113g) semi sweet chocolate, chopped
8 oz (227g) unsalted butter, cubed
1 teaspoon pure vanilla extract
For the Chocolate Glaze:
4 oz (113g) semi-sweet chocolate, chopped
1/2 cup (125ml) heavy whipping cream
1 teaspoon pure vanilla extract
Garnish:
berries
whipped cream
ground nuts (pistachios, almonds, or hazelnuts)
sliced almonds
sprinkles or candied beads/pearls
Instructions
Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
Break the cookies and add them to a large mixing bowl.
Prepare the chocolate sauce: In a saucepan, add all of the sauce ingredients except for the vanilla extract and semi-sweet chocolate. Cook over medium heat and whisk together. Once everything has melted turn off the heat and add the vanilla and chopped chocolate. Whisk together until the chocolate melts and pour the sauc eover the biscuits. Mix together.
Pour the mixture into the prepared pan and press it down to compress.
Chill in the refrigerator or freezer until set. About 1 hour or overnight.
Prepare the chocolate glaze: Heat the cream in a small saucepan until scalding hot. Place the chocolate in a bowl and pour the hot cream on top. Whisk together until smooth and shiny. Add the vanilla and whisk together.
Remove the cake from the pan and trasnfer onto a serving platter/cake stand. Pour the glaze on top and spread evenly.
Allow the glaze to set and garnish with your favorite things.
Serve with coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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