This no-bake chocolate biscuit log, known in Greece as mosaiko, is a rich, creamy chocolate dessert made with crunchy biscuits, hazelnut spread, cocoa, and sweetened condensed milk. It takes just a few minutes to prepare before chilling in the freezer, making it an easy, economical dessert for any occasion.
){kind=link}
Chocolate Biscuit Log (Greek Mosaic Cake)
16
servings5
minutes5
minutes545
kcal10
minutesAn easy no-bake Greek chocolate biscuit log (mosaiko) made with Petit Beurre biscuits, hazelnut chocolate spread, sweetened condensed milk, and cocoa.
Ingredients
397 g 14 oz Sweetened Condensed Milk (1 standard can)
350 g 1 1/4 cups Chocolate Hazelnut Spread
125 g 1/2 cup Milk
250 g 8.8 oz Unsalted Butter
50 g 1/2 cup + 1tbsp Cocoa Powder
450 g 16 oz Petit Beurre Biscuits (or similar plain tea biscuits)
50 g 3 1/2 tbsp Brandy or Cognac (optional)
Recipe directions
- In a saucepan, combine the milk, sweetened condensed milk, chocolate hazelnut spread, butter or margarine, and cocoa powder.
- Place over low to medium-low heat.
- Stir continuously until the butter melts and all the ingredients are thoroughly combined into a smooth chocolate mixture.
- Remove from the heat.
- If using brandy or cognac, stir it in at this stage.
- Place the Petit Beurre biscuits in a large mixing bowl.
- Break them into irregular pieces using your hands.
- Avoid crushing them into fine crumbs, as the larger biscuit pieces create the characteristic mosaic pattern when the dessert is sliced.
- Pour the warm chocolate mixture over the broken biscuits.
- Mix gently with a spatula until the biscuits are evenly coated.
- Set the mixture aside for 5 minutes. This allows the biscuits to absorb some of the chocolate mixture.
- Line a rectangular loaf pan with plastic wrap, leaving enough overhang to cover the dessert.
- Transfer the chocolate biscuit mixture into the prepared pan.
- Press firmly with a spatula to compact the mixture and eliminate large gaps.
- Cover the surface with the overhanging plastic wrap.
- Place the loaf pan in the freezer for at least 2 hours, or until the chocolate log is firm enough to unmold and slice.
- Remove the chocolate biscuit log from the pan using the plastic wrap.
- Carefully remove the wrap.
- Dust the surface with unsweetened cocoa powder.
- Slice and serve.
Did you make this recipe?
Tag @georgezolis on Instagram and hashtag it with #georgezolis
Like this recipe?
Follow @gzoliskitchen on Pinterest
Γίνετε μέλος της Ομάδας μας
Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook
Why Use Sweetened Condensed Milk?
Sweetened condensed milk contributes sweetness and a thick, creamy consistency.
It also helps bind the chocolate mixture and biscuit pieces together.
In this recipe, the condensed milk is combined with chocolate hazelnut spread, cocoa powder, milk, and butter.
The result is a rich chocolate base that surrounds the biscuits and becomes firmer after freezing.
Because both the condensed milk and hazelnut spread contain sugar, there’s no need to add extra granulated sugar.
Chocolate Hazelnut Spread Makes It Extra Creamy
The recipe uses 350 g chocolate hazelnut spread, which adds chocolate flavor, hazelnut notes, and a smooth texture.
You can use your preferred brand of chocolate hazelnut spread.
Different products vary in sweetness and consistency, so the finished flavor may change slightly.
For the most balanced result, use unsweetened cocoa powder rather than a sweetened chocolate drink mix.
The cocoa provides a deeper chocolate flavor and helps balance the sweetness of the other ingredients.
Why Petit Beurre Biscuits Work So Well
Petit Beurre biscuits are a classic choice for Greek chocolate mosaic cake.
Their relatively firm, dry texture allows them to absorb some of the chocolate mixture without immediately turning into a completely smooth paste.
Breaking the biscuits by hand creates pieces of different sizes.
These irregular pieces produce the dessert’s recognizable mosaic appearance.
If Petit Beurre biscuits aren’t available, plain tea biscuits or other firm, lightly sweetened biscuits can be used.
Avoid biscuits with very soft fillings, as they can change the texture of the finished dessert.
The Secret to a Beautiful Mosaic Pattern
The key is to avoid crushing the biscuits too finely.
You want visible pieces that remain distinct inside the chocolate mixture.
Break the biscuits into a combination of small and medium pieces, then fold them gently into the chocolate.
After transferring the mixture to the loaf pan, press it down firmly.
This helps remove empty spaces and produces more even slices.
How Long Should Chocolate Biscuit Log Stay in the Freezer?
The original recipe specifies at least 2 hours.
The exact freezing time depends on the depth of the loaf pan and the temperature of your freezer.
A deeper chocolate log may require additional time to become firm enough for clean slicing.
If the dessert is very hard when removed from the freezer, allow it to stand briefly before cutting.
Use a sharp knife to make even slices.
Can You Add Brandy or Cognac?
Yes. The original recipe includes 50 g brandy or cognac as an optional ingredient for an adult version.
Brandy adds a subtle aromatic note that complements the chocolate.
If making the dessert for children or anyone avoiding alcohol, simply omit it.
Because this is a no-bake dessert, you should not assume that any added alcohol will evaporate during preparation.
How to Store Greek Chocolate Mosaic Cake
Keep the dessert covered in the freezer for a firmer, sliceable texture.
Wrap it tightly to prevent freezer odors from affecting its flavor.
For the best quality, enjoy it within approximately 2 months.
You can also store it in the refrigerator, where it will develop a softer texture. Because this recipe contains a generous amount of butter and chocolate spread, the consistency will change depending on the serving temperature.
For clean slices, cut it while chilled and allow individual portions to soften slightly before serving if desired.