Summer in Istanbul is unbearable. It is impossible to go out during the day because of the burning hot streets. That is why people go on a vacation to cool down in the crystal sea or they go out when the sun goes to sleep.
Even though it is very hot, the weather is definitely better than the humid New York weather and garbage smelling streets. Do not get me wrong, I really liked New York but there is no place like home. Especially if your mom spent hours making your favorite food- yaprak sarma- for your arrival.
Although the weather in Istanbul is better, I still crave for a cool autumn weather and cozy leaves on the streets. But since it is still August, I find the answer in refreshing drinks and desserts.
This recipe is a summer classic in our family. As a chocolate lover, I make this very often. It is also perfect as a dessert after a dinner party because it is fresh and light. The cool refreshing cake is very easy to prepare. You only have to pop it in the freezer and wait for it to set.
The reason why I love this recipe so much is because you can add or substitute many different ingredients. Just follow the directions for the chocolate sauce and the other ingredients depends on your creativity. I used petit beurre biscuits, walnuts and some orange zest in this recipe but you can use crushed cookies, wafers, graham crackers, digestive biscuits, marshmallows, peanuts, etc. You got the idea. The sky is the limit.
In Turkey, we call this "Mosaic Cake" because when you slice it, the biscuits and the other ingredients make the illusion of a mosaic. I really hope you try this especially during the summer,
Ingredients:
200 g. biscuits, I used petit beurre
200 ml. milk
3 tablespoons cocoa
3 tablespoons granulated sugar
125 g. melted butter
3/4 cup crushed walnuts
The zest of an orange
Directions:
1) Break the biscuits using your hands into a large mixing bowl. Make sure that you do not crush them very much because in this recipe you want to have broken pieces instead of crumbs. Add the crushed walnuts and the orange zest, or the other ingredients that you are using.
2) Melt the butter in a medium sauce pan. Add in the cocoa, the sugar and pour in the milk. Stir for 2 minutes. Make sure you do not boil the sauce because we are just heating it so the sugar can easily dissolve in milk.
3) Pour the chocolate sauce over the biscuits and quickly mix it with a spatula until well combined.
4) In a cake loaf pan, lined with plastic wrap, pour the mixture. Straighten the top of the cake with an offset spatula because the top is going to be the bottom of the cake. Press the mixture so that there are no air bubbles and it is tight. Pack the cake with the remaining plastic wrap and rest it in the freezer for 3-4 hours.
5) Take a sharp knife and wipe with a damp cloth. Take the cake from the fridge and get rid of the plastic wrap. Place it on a serving platter and cut in thin slices.
Enjoy.
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