The easiest Chocolate and Biscuit Cake (Mosaiko Tourta)
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!
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Cooking tools:
- Cake ring
- Pastry brush
- Hair dryer
- Kitchen scale
- Grater
- Microwave
- Refrigerator
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
Ingredients
- 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
- 150g milk cream (5.2 ounces)
- 200g desserts praline chocolate (7 ounces)
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