Salame Di Cioccolata

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 I am not sure where this absolutely delicious and extremely Salame di Cioccolata (Mozaik Pasta)

I am not sure where this absolutely delicious and extremely-easy-to-make mosaic cake recipe comes from; I guess it’s originally Italian, but yet I don’t have any source to support my idea. (After reading Ilva‘s comment, I did a research and became sure that Mosaic Cake is Italian; I even changed the post title to original Italian name.) Mosaic cake was very popular in Turkey 10 to 15 years ago. Since then, it has been forgotten, though it’s still my #1 cake (#2: plain cheesecake, #3: carrot cake). My mom never made this cake, because the recipe requires raw eggs; she thought it wasn’t healthy. I had to search for this recipe and I found it from my friend Özgür. Since he’s a food engineer, I assume we’re all safe!

1 pack of le petit beurre. [Le petit beurre is a thin, small, rectangle biscuit first made in France by the founder of LU company. They’re great with tea: you have to dip it very fast, though! You can find them in the international food sections of big stores or in international markets.]

8-10 tbsp butter (1 stick) or if you feel generous, you can make it
1 1/2 sticks.
3 tbsp unsweetened coco
2 eggs
1 cup powdered sugar
1/4 cup crushed walnuts or almonds or pistachios or all

 I am not sure where this absolutely delicious and extremely Salame di Cioccolata (Mozaik Pasta)

-Melt butter and let it cool down. In a bowl mix well sugar, eggs, butter, and coco.
-Crumble biscuits into this mixture. Mix all and pour this mixture on a plastic wrap. Roll it as a big candy as in the picture above. Put it in freezer for an hour. Cake will be firmer in an hour so you can give it whatever shape you want: round, triangle, or square.
-Mosaic cake is served cold so keep it in the freezer.
-Serve it on its own or with ice cream.

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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