Chocolate and Halva Mosaic Cake
- Pour the milk into a small saucepan and add the sugar and a pinch of salt. Mix together and bring to a simmer over a low-medium heat. Cook, stirring occasionally, for 1-2 minutes until the sugar has dissolved. Remove from the heat and leave to cool slightly.
- Meanwhile, melt the chocolate and butter together in bain marie or microwave.
- Put the biscuits into a large mixing bowl and crush them into a course rubble with your hands. I find doing 3-4 at a time best. Pour over the milk and mix together into a claggy mess. Add the walnuts, halva and melted chocolate and mix together so that everything is coated in the chocolate.
- Lay a large piece of cling film out onto a clean work surface and tip the mixture into the centre. Shape into a log and roll up tightly in the cling film. Place into the fridge and set for 2-3 hours. Remove from the fridge to soften about 10 minutes before serving. Slice into 1cm pieces. Dust with coco powder and serve immediately.
100ml whole milk
6 tbsp caster sugar
250g dark chocolate, broken up
200g rich tea biscuits
100g walnuts, bashed into a rubble
100g halva, crumbled into large pieces
Coco powder to serve