For the pudding of mosaic cake, put milk in a deep pan. Then add the pudding powder. Cook with stirring. Before taking from stove, add dark (bitter) chocolate and butter. Take the pan from the stove. Leave to cool. But in order to prevent drying the over of pudding, stir time by time.
Crumble all the biscuits into a deep bowl. Pour the cacao pudding sauce onto biscuits. The chocolate sauce should be cool (not too hot or cold). Then, add chopped hazelnuts and mix softly with a spoon. Leave to rest for 10-15 minutes.
When the mosaic cake is cool enough, wrap in aluminium foil or stretch film. Put the pudding mosaic cake with stretch film into a deep bowl in order to give the shape of cake shown at photos. Press down with your hands. Leave the freezer (or refrigerator) for 3-4 hours.
As you wish you can prepare for chocolate sauce for the over of cake. Get 3.5 tablespoons heavy cream in a pan. Add 40 g dark chocolate on it. Cook until chocolate melts. Then leave to cool.
Remove the pudding mosaic cake from the freezer. Pour the chocolate sauce on pudding mosaic cake. Decorated with coconut or green pistachios. Slice with a knife. Serve cold with tea or coffee.
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