Mosaic Cake


For 10-12 servings

1 Morfat Creamy or Ermol Creamy (250gr)

250 g dark chocolate, finely chopped

40 g butter (at room temperature)

1 package whole wheat Petit Beurre type cookies (225 gr)

Some cinnamon or grated walnuts (optional)


Pour Morfat Creamy or Ermol Creamy into a saucepan. As soon as it has come to a boil, remove from the heat and add the dark chocolate. Stir well until the chocolate has melted and pour the mixture into the bowl of the mixer. Add the butter (butter should be soft) and beat the mixture for about 5 minutes. Crush the Petit Beurre cookies by hand and add these to the mixture.
Wrap the mixture in parchment paper, shaping it into a roll and refrigerate. Once it is chilled, remove the cake from the refrigerator and slice.

Optionally, you can decorate with some sprinkled cinnamon or grated walnuts.