Chocolate and Halva Mosaic Cake

Chocolate and Halva Mosaic Cake


  1. 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.
  2. Meanwhile, melt the chocolate and butter together in bain marie or microwave.
  3. 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.
  4. 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.


Serves 10-12

100ml whole milk
6 tbsp caster sugar
250g dark chocolate, broken up
50g butter
200g rich tea biscuits
100g walnuts, bashed into a rubble
100g halva, crumbled into large pieces
Coco powder to serve
Sea salt

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