Chocolate Sauce Mosaic Biscuit Cake Recipe
This is a cake that has existed for as long as I can remember, indispensable for women's gatherings and 5 o'clock teas. But unfortunately my research on the place of origin is inconclusive. Google, who knows everything, probably does not know this alone. Although I do not know where it first came from or who made it (I guess that someone first made it by seeing it because it resembles the recipes given on the back of cocoa or baking powder, and I guess that it entered every house by spreading waves due to its simplicity and taste), I gained interesting information during this research.
For example, "petit beurre" means "low fat" in French. In the troubled times of wartime, bakery products with little use of butter, which was very expensive, were produced and sold in the "petit beurre" sections of the shops. The petit beurre biscuit, which formed the basis of our mosaic cake, was also a biscuit sold in these aisles.
Why am I telling this? Because I don't like when people see food as a momentary pleasure, just filling their stomachs without knowing what they are eating. Meals should be eaten slowly, with each taste in it being felt separately. When a flavor you have not tasted before is stolen on your palate, you should be curious and research it. Be sure to enjoy your meal more this way.
Sometimes my husband asks, "What's in it?" saying. I never answer right away. I want him to guess first. Thus, he keeps the bite in his mouth for at least 5 seconds longer before throwing it into his stomach, that is, he feels the taste of the food for 5 seconds more. In a way, he becomes aware of what he eats.
Naturally, the question of what is the benefit of this may come to mind. Now think about it... Blindfolded, they brought you a veal and a lamb served with the same sauce. Can you tell which is beef and which is lamb? Or let me ask the question by making the situation even worse; You go to a restaurant and they bring you some meat covered in sauce. Can you spot that it's not beef or lamb? I don't know what your answer is to this question, but I think a human should be able to do it.
Attention to Biscuit Quantity
Years have passed since the recipe, I wanted to add a little. There are a few comments in the comments that 2.5 packages of biscuits are too much. After receiving similar comments in a row, I felt the desire to test the recipe a few more times. For this, I first tried it myself with 2 packs of biscuits. Since the dough is very runny, I felt the need to add half a pack more and when I added it, I saw that it reached the required consistency.
I was not satisfied with that. I tried the recipe for my husband. I wrote the recipe with 2 packets of biscuits and handed it to him. When the mixing process was finished, it was a little runny, as if I could add some more biscuits, he said. We added it and it found its consistency. I was not satisfied with that, I asked a friend of mine to try the recipe. She said that she tried it with 2.5 packages and that the mosaic cake had the consistency it should be. It was tested by three people of three different skill levels, proving that there was no annoying imbalance in the amount of material.
But of course, it should not be forgotten that the amount of ingredients that should be used in recipes can always change according to the materials used, and it should not be forgotten that you should always look at what you are making rather than the recipe. Ninety-nine people make a recipe, the recipe gives perfect results, a hundredth person makes it, the ingredients do not match. If the person who does it does not take the initiative depending on the situation, unfortunately, the result will be disappointment. In order not to experience this and always get the best results, you should develop your ability to take initiative according to your taste and taste.
Enjoy the recipe...
- 500 g of petit beurre biscuits (or any other biscuits you like)
- 125 g of butter,
- 4 tablespoons of cocoa powder,
- 1 cup of milk,
- 2 handfuls of coarsely chopped hazelnuts,
- For the top: 100 g of bitter-sweet chocolate (optional).
- Cover the pan you are going to use with plastic wrap,
- Break the biscuits into smaller pieces (not too small) in a large bowl,
- Melt the butter,
- Add the melted butter, unsweetened cocoa powder and milk to the crushed biscuits and stir carefully without further breaking the biscuits,
- Transfer the mixture into the pan covered with plastic wrap and press to even out,
- Refrigerate for at least 1 hour,
- Invert on a serving platter and remove the plastic wrap,
- Serve with melted chocolate on top.