Mosaic Chocolate Cake
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Mosaic Chocolate Cake

Sweet heaven, ideal for festivities or just a simple friendly event. Elias Mamalakis creates one of our favorite masterpieces.

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DIRECTIONS

  1. Break the caramelized almonds in a mortar and place in a bowl
  2. In another bowl, chop the candied pears
  3. In a third bowl, crumble the cookies into large chunks
  4. Add Horio soft unsalted cow butter into a mixer and beat at a low speed until it is fluffy
  5. Increase the speed and add the sugar one spoonful at a time
  6. As soon as the butter has fully absorbed all of the sugar, slowly add the cocoa until there is a single, chocolate mixture forms
  7. Finally, add the cognac and continue beating for 1-2 minutes
  8. Empty the mixture into a large bowl
  9. Add the caramelized almonds, the cookie chunks and the candied pear pieces
  10. Mix the ingredients together with a spoon until they are evently spread throughout the mixture
  11. Line the inside of an oblong cake pan with plastic wrap and pour the cocoa mix inside, pressing it with a spoon
  12. Make sure the mixture is levelled and place in the refrigerator for 5-6 hours, at least
  13. Remove from the pan and decorate with the cherries
  14. Slice and serve
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    INGREDIENTS

    250 gr Horio Soft Unsalted Cow Butter 150 gr confectioners sugar 250 gr cocoa 100 gr crunchy vanilla cookies 100 gr caramelized almonds 2 candied pears 5 maraschino cherries (for decoration) 1 shot of cognac
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