"Mosaic" No Bake Chocolate Cake Recipe with Biscuits & Figs
No bake chocolate cake with biscuits—this cake recipe with biscuits is for chocolate lovers. Figs make it stand-out from other cake recipes with biscuits.
- 2 pounds dark chocolate
- 8 ounces salted butter
- 5 tablespoons heavy cream
- 1/3 cup golden syrup
- 1 1/2 cups chopped Orchard Choice® or Sun-Maid® California Dried Figs
- 1/2 cup chopped walnuts
- 2 cups digestive biscuits , broken by hand into pieces no larger than 1/2 inch - I useddigestive biscuits
- 8 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon golden syrup
- Orchard Choice or Sun-Maid California Dried Golden Figs
To make the cake, melt the butter in a large pan. Add in the salt and the chocolate, and stir until the chocolate is fully melted. Add the golden syrup and heavy cream, and mix together in the pan until your chocolate is well combined and glossy.
Add in your figs, walnut pieces, and broken biscuit pieces and fold into the chocolate until everything is evenly distributed. Pour the mixture into a greased and lined 8-inch spring form pan, and tap the pan on the counter to get rid of any air bubbles. Cover the top of the cake pan with plastic wrap and refrigerate the cake until set.
On the day you plan to serve Mosaic Cake, make the ganache by melting the chocolate chips with the heavy cream and the golden syrup in a small sauce pan over low heat. Allow the ganache to cool before pouring it all over the cake and smoothing it out with an offset spatula. Let the ganache set on the cake before topping with Golden Dried Figs and cutting into it. This Mosaic Cake is very rich, so a thin slice is all you need!
Calories: 777kcal | Carbohydrates: 66g | Protein: 9g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 51mg | Sodium: 221mg | Potassium: 717mg | Fiber: 11g | Sugar: 39g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 10mg