Lazy Cake - Mozaik Pasta
This rich and chocolatey Lazy Cake, also known as Mozaik Pasta in Turkey, is a simple no-bake dessert made with just a handful of ingredients.
Servings: 12 pieces
Calories: 363kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 loaf pan
- 1 Measuring cups
Ingredients
- 4 ½ oz butter (130 grams)
- 1 cup semi-skimmed or full-fat milk
- ½ cup icing sugar
- 3 tablespoon cacao powder
- 4 ½ oz dark chocolate (130 grams)
- 10 ½ oz tea biscuits (300 grams)
- 1 cup chopped walnuts (lightly toasted)
- chopped pistachio nuts and/or desiccated coconut (to garnish)
Instructions
Prepare the Chocolate Sauce
- Melt the butter in a saucepan, and add the milk, cacao powder, and icing sugar.
- Give them a good stir, place the pan on medium-low heat, and bring it to a boil.
- Remove the pan from the heat and add the chocolate pieces.
- When the chocolate pieces melt, give the mixture a good stir until the sauce is nice and shiny, and all the chocolate is incorporated.
- Let the chocolate sauce cool down for 10 minutes while preparing the biscuits and lining the loaf pan with a cling film or parchment paper.
Prepare the Cake
- Line a 23 cm (9") loaf pan with cling film or parchment paper, leaving an overhang to cover the cake later. This step is necessary to avoid the cake from sticking to the pan when you invert it.
- Lightly toast the walnuts in a 160° C (320° F) preheated oven for 10 minutes.
- Break the biscuits into chunky pieces in a large bowl and add the roughly chopped walnuts.
- Pour in the chocolate sauce and give them a gentle stir, making sure all is combined.
- Transfer the mixture to the loaf pan and press it gently, making sure that the biscuits are firmly packed without any gaps.
- Cover the top of the cake with overhanging cling film (or parchment paper), and place it in a freezer.
- Freeze the cake for a minimum of 3 hours, remove the cling film and transfer it to a serving plate.
- Alternatively, if you're not serving it on the same day, you can place the cake in the fridge overnight.
- Garnish with ground pistachio and/or desiccated coconut, slice and serve.
Video
Notes
- Line a with cling film or parchment paper to avoid the cake from sticking to the pan when you flip it.
- Chocolate is the star of the show so it is important to choose a top-quality one you can afford.
- Lightly toast the walnuts (or any other nuts you use) in a 160° C - 320° F preheated oven for 10 minutes to enhance the flavor.
- You can store the leftovers in the fridge for up to a week or in the freezer for up to 3 months. Simply portion them and place them in an airtight container before storing them.
- Turn this lazy cake simply by using gluten-free biscuits instead of regular tea biscuits.
Nutrition
Calories: 363kcal | Carbohydrates: 29g | Protein: 5g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 168mg | Potassium: 190mg | Fiber: 3g | Sugar: 14g | Vitamin A: 313IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg