Mosaic Cake

Instructions

1. Step 1

   Line a loaf pan with parchment paper, leaving enough overhang to lift out the cake.

   Cookware: loaf pan, parchment paper

2. Step 2

   Break the tea biscuits into irregular bite-size pieces in a large mixing bowl. Keep the pieces fairly chunky so they remain visible in each slice.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Tea Biscuits

   Cookware: mixing bowl

3. Step 3

   Melt the butter in a saucepan over low heat.

   Timer: 2 min (fixed)

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: saucepan, spatula

4. Step 4

   Add the milk, sugar, and cocoa powder. Increase to medium heat and whisk until smooth and the sugar has dissolved, without letting the mixture boil.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Cocoa Powder, 100.0 gr Granulated Sugar, 120.0 ml Whole Milk

   Cookware: saucepan, whisk

5. Step 5

   Remove the saucepan from the heat, stir in the vanilla extract, and let the cocoa mixture cool until lukewarm but still fluid.

   Timer: 10 min (fixed)

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: saucepan, spatula

6. Step 6

   Pour the cocoa mixture over the broken biscuits and fold gently until every piece is evenly coated.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, saucepan, spatula

7. Step 7

   Transfer the mixture to the lined loaf pan. Press it firmly into the corners and smooth the top.

   Timer: 1 min (fixed)

   Cookware: loaf pan, spatula

8. Step 8

   Cover and refrigerate until completely firm.

   Timer: 360 min (fixed)

   Cookware: loaf pan

9. Step 9

   Lift the cake from the pan, remove the parchment, and cut it into 8 slices while cold.

   Cookware: cutting board, knife, loaf pan, parchment paper