I’m excited to share this impressive no-bake chocolate mosaic cake recipe, a beloved treat that has graced European kitchens for generations. This ingenious dessert transforms simple ingredients into an elegant masterpiece that looks like you spent hours in the kitchen – when in reality, it’s surprisingly easy to make.
The Story Behind The Recipe
Originally popular in Eastern Europe, this no-bake wonder (also known as kalter Hund or “cold dog” in German) has become a global sensation. Its beautiful mosaic pattern, created by broken cookies suspended in rich chocolate, makes it a showstopper at any gathering.
Why This Recipe Works
The genius lies in its simplicity: the combination of crisp cookies and rich chocolate creates a delightful texture contrast, while the peanuts add a wonderful crunch. The double-chocolate coating elevates it from a simple dessert to an elegant treat that’s perfect for any occasion.
Ingredients
For the Base:
- ½ cup (100g) granulated sugar
- ½ cup (50g) cocoa powder, unsweetened
- ¾ cup + 1 tablespoon (200ml) whole milk
- ½ cup + 1 tablespoon (120g) unsalted butter
- 2 teaspoons (10g) vanilla sugar
- Pinch of salt
- ¾ cup (120g) peanuts, roughly chopped
- 14 oz (400g) plain tea biscuits (Marie or Digestive)
For the Coating:
- 2.8 oz (80g) milk chocolate
- 2.8 oz (80g) dark chocolate
- 3 tablespoons (40g) vegetable oil
Step-by-Step Instructions
- Prep Work
- Line a standard loaf pan (9×5 inches) with plastic wrap or parchment paper
- Leave excess hanging over sides for easy removal
- Break cookies into chunks roughly 1-inch in size
- Coarsely chop peanuts
- Create the Chocolate Base
- Combine sugar, cocoa powder, and milk in a medium saucepan
- Heat over medium, stirring constantly
- Watch for sugar to completely dissolve
- Add butter in chunks, stirring until melted
- Mix in vanilla sugar and salt
- Remove from heat and let cool for 5-10 minutes
- Assembly
- Place broken cookies and peanuts in a large bowl
- Pour slightly cooled chocolate mixture over
- Fold gently with a spatula until evenly coated
- Maintain cookie chunks for mosaic effect
- Shaping
- Transfer mixture to prepared loaf pan
- Press down firmly with spatula
- Ensure corners are well-packed
- Refrigerate 2-3 hours until firm
- Chocolate Coating
- Create double boiler with simmering water
- Combine both chocolates and oil
- Melt while stirring occasionally
- Remove cake from pan using overhang
- Place on wire rack over parchment
- Pour melted chocolate evenly over cake
- Let set in refrigerator (about 1 hour)
Pro Tips for Success
- Keep cookies chunky for authentic mosaic appearance
- Cool chocolate mixture slightly before adding to cookies
- Press mixture firmly into pan for clean slices
- Tap pan gently to remove air pockets
Storage Guidelines
- Refrigerator: Up to 2 weeks in airtight container
- Freezer: Up to 3 months, well-wrapped
- Serve: Let stand 10-15 minutes at room temperature
Nutritional Information
(Per slice, based on 12 servings)
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 6g
- Fiber: 3g
- Sugar: 25g
- Sodium: 180mg
Creative Variations
- Nut Variations:
- Almonds for elegance
- Hazelnuts for Nutella-like flavor
- Pecans for Southern twist
- Cookie Options:
- Graham crackers
- Shortbread
- Biscoff cookies
- Additional Mix-ins:
- Dried cranberries
- Orange zest
- Shredded coconut
Troubleshooting Tips
- If mixture is too dry: Add 1-2 tablespoons warm milk
- If too wet: Add more crushed cookies
- If chocolate coating is too thick: Add additional oil
- If coating cracks: Let cake warm slightly before cutting
This no-bake chocolate mosaic cake proves that sometimes the simplest recipes yield the most impressive results. Perfect for warm summer days when you don’t want to turn on the oven, or as a make-ahead dessert for special occasions.
