Non-bake Vegan Mosaic Cake Recipe with Pistachios from Civan Er

Easiest way to make your kids or your inner kid happy, a mosaic cake has everything going for it. It's a simple to make and a very light chocolate cake made with biscuits which has been the secret weapon of nearly every Turkish mom. It also is very quick to make since no baking is needed. 

We were feeling very mischievous lately in a childish way and frankly didn’t want to bother stopping our chocolate cravings. Instead, we asked our dear friend Civan Er, for help. Civan is one of Turkey’s most talented chefs and his contemporary restaurant Yeni Soho, has quickly taken its place among London’s top restaurants. In 2020, Civan also introduced a vegan tasting menu to the delight of fine-dining vegans, which takes this childhood memory from plain to fancy. 

 

Total Time: 1 h 30 m I Prep: 30 m I Cook: not required (1 hour in the fridge) I Difficulty: Easy

 

Serves 4-6

 

Ingredients

For chocolate sauce:

  • 300 gr Bitter chocolate
  • 150 gr vegan milk chocolate 
  • 250 gr coconut milk 
  • 225 gr sugar (read packaging well to ensure it is vegan) 
  • 150 gr coconut butter
  • 250 gr pistachio (crumbs) 
  • 225 gr vegan biscuits (see recipe below) 

If you want to make your own vegan biscuits:

  • 700 gr flour
  • 25 gr baking powder
  • 450 gr coconut butter (in room temperature) 
  • 350 gr sugar (read packaging well to ensure it is vegan) 
  • 50 ml coconut milk

 

 

Method

  • Start by making your biscuits. Whisk the sugar with coconut butter using a food processor, add the rest of the ingredients for your biscuits and knead it to a pliable ball.
  • Roll your dough into a cylinder and wrap up with cling film. Give it a rest in the refrigerator for about 1 hour. 
  • Preheat the oven to 180 degrees. Slice the dough into cookie size pieces. Place the dough pieces onto the tray covered with parchment paper and bake for 8-9 minutes.  When ready, leave them to cool and store in an airtight container.
  • In the meantime, pour coconut milk into a saucepan on low heat, while simmering add the chocolates, sugar and coconut butter.  Make sure the sugar is dissolved thoroughly.
  • While your chocolate sauce is still warm crumble your biscuits in with pistachios. 
  • Pour the mixture into a 5 cm deep tray lined with parchment paper and leave it to set in the fridge. 
  • When your mixture is firm and still pliable, roll it into a cylinder using the parchment paper.  You can keep it in the fridge or freezer (depending on how soon you are going to consume it).

When serving:

Slice three pieces of the mosaic cake, cut the banana lengthwise into quarters . Sprinkle the flat side of the bananas with a generous amount of brown sugar and using a blow torch caramelize the sugar all around.