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Milk Chocolate Mosaic Cake

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Ingredients

  • 350 g ION Patisserie milk chocolate couverture
  • 200 ml heavy cream 36% fat
  • 150 g cow milk butter
  • 200 g biscuits of your preference

Method

Place the couverture, the butter, and heavy cream over a bain-marie and mix with a mariz, until it forms into a glossy ganache. Line a rectangular cake pan with plastic wrap. Then, empty an amount of the ganache into the pan, to create a ganache layer approximately 0,5-1 cm in height.

Right after, place the biscuits over the ganache layer, and then cover them with a small amount of the ganache.

Repeat the same process until there is no ganache left, and make sure to leave a layer of biscuits on top. The last biscuit layer creates a solid base for the mosaic cake when it cools and it’s time to flip it over.

Finally, cover the mosaic cake with the protruding edges of the plastic wrap, and place in the freezer for 2 hours or refrigerate for 4 hours.

Unmold the mosaic cake and place it upside down, keeping the biscuit base at the bottom.

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