Love chocolate? Then you have to try this super easy mouthwatering all-weather chocolate and biscuit cake! Crunchy and creamy with an amazing praline chocolate ganache, this will definitely become your kids favorite dessert. And yours too, as it is ready to fridge in only 15 minutes and without using an electric mixer or an oven! This chocolate and petit beurre biscuit cake is a variation of the Greek dessert Mosaiko, ideally served with some vanilla ice cream. Also perfect to prepare, if you have some unexpected guests arriving. Noone will believe it took you 15 minutes to make!
A mouthwatering chocolate and petit beurre biscuit cake! Crunchy, creamy with an amazing praline chocolate ganache. Ready to fridge in only 15 minutes and without using an electric mixer or an oven!
For the biscuit cake
- 450g Petit beurre biscuits (16 ounces)
- 250g butter (9 ounces)
- 200g icing sugar (7 ounces)
- 80g cocoa powder (3 ounces)
- 2 eggs, organic
- 50–60g cognac (2 ounces)
- 1 tsp vanilla extract
For the praline ganache
- 150g milk cream (5.2 ounces)
- 200g desserts praline chocolate (7 ounces)
- 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.
Keywords: petit beurre cake, biscuit layer cake recipe, petit beurre chocolate cake, layered biscuit cake