Mosaic Chocolate Cake
Sweet heaven, ideal for festivities or just a simple friendly event. Elias Mamalakis creates one of our favorite masterpieces.
Κορμός μωσαϊκό από τον Ηλία Μαμαλάκη


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


  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