Mosaic Chocolate Cake

Mosaic cake is a no-bake chocolate cake full of dried fruits and unroasted nuts.
It is a very old recipe and homemade classic from my childhood which was loved by everyone in the family. My mother’s recipe had margarine, egg yolk and sugar which are considered as unhealthy in today’s world, so I’ve generated a healthier version myself.
The base of the cake is chocolate sauce, biscuits are crushed up and folded into melted chocolate, giving the finished cake a tiled or mosaic-like appearance. My recipe is very flexible, you can use any sorts of milk or cream to melt down the chocolate and add all sorts of dried fruits and nuts.
For the sake of making a healthier recipe, there is no added sugar in my version. If you prefer a sweet cake you can use milk chocolate or add brown sugar to the chocolate sauce.


  • 1 cup milk (or cooking cream or almond milk)

  • 400 g chopped dark chocolate

  • 2 packages (40 pieces) of crushed tea biscuits or petit beurre

  • 1 cup crushed or sliced walnuts (or hazelnuts or almonds)

  • 1 cup sliced dry apricots and dates and raisins (or dried cranberries, blueberries, figs)

  • 1 orange zest

  • 1 tsp vanilla extract


  • Heat the milk in a large saucepan at low heat. Heat enough (do not boil) to melt down the chocolate.
  • Reduce the heat and add the chocolate and gently stir until chocolate melts and fully blends with milk.
  • Add the dried fruits, nuts, vanilla and the orange zest to the mixture, stir until blended.
  • At the end, add the crushed biscuits in small batches and mix well until all the biscuits are covered with chocolate sauce.
  • Layer a glass bowl with plastic wrap and pour in the mixture (wrap all over the bowl). I’ve decorated the top with shredded coconut.
  • Place the bowl in the fridge, let it stay overnight.
  • Turn the bowl upside down onto a platter; remove the plastic wrap and serve the mosaic cake in thin slices. Store the rest in fridge.

Bon appetit!

Recipe from Montreal-Lakeshore Rotarian Esin Ergun