No Bake Chocolate Cake - by Pomme Larmoyer

Ingredients

"Chocolate may not be a traditional ingredient in Turkish desserts, but in Istanbul you often find this mosaik cake, made from chocolate and crushed biscuits and served with coffee. I came across it at the chef school restaurant in Kadir Has University, and I still remember it. Use very good, very fresh eggs, as they are not cooked in the recipe." ~ Pomme Larmoyer.

400 g Petit Beurre biscuits (cookies) or other plain sweet butter biscuits
2 eggs
2 generous Tbs caster (superfine) sugar
3 Tbs unsweetened cocoa powder
100 g chocolate chips (optional)
125 g unsalted butter, melted and cooled
125mL milk

Method

Break each of the biscuits into four pieces by hand. Set aside.

Beat the eggs with the sugar, cocoa and chocolate chips (if using) in a large bowl. Add the melted butter and the milk, then gently fold in the biscuits, being careful not to crush them.

Line the inside of a narrow loaf (bar) tin (about 27 x 9 x 7 cm/103/4 x 31/2 x 23/4 inches) with a large piece of plastic wrap, carefully pour in the mixture and pack down well; cover with another layer of plastic wrap. Leave to chill in the refrigerator overnight – or even in the freezer for 2–3 hours before serving – so that the cake is quite firm.

Credits: Images and recipes from Istanbul Cult Recipes by Pomme Larmoyer (Murdoch Books, RRP $49.99).

Photo Credits: Images and recipes from Istanbul Cult Recipes by Pomme Larmoyer (Murdoch Books, RRP $49.99).