Chocolate Mosaic Log (Lazy Cake)

The dessert you bring when you're told not to bring anything—but you know you can't show up empty-handed. Thoughtful, meaningful, and always guaranteed to taste delicious.

Biscuit au Chocolat was a fixture on every table in my family after a festive meal, a dessert that effortlessly followed a hearty feast. This chocolate mosaic/lazy cake/biscuit au chocolat/chocolate salami, or whatever you want to call it, is a beloved treat that spans so many cultures. I’ve seen others often add nuts, dried fruits, and pistachios to give it a twist. My mum, however, always kept it simple, and we could never resist sneaking two bites, or more, whenever it was made.

Today, I've kept the spirit of that classic recipe but lightened it up a bit with coconut condensed milk. I’ve also thrown in some freeze-dried raspberries and a bit of sea salt to elevate the rich chocolate flavour. Enjoy a slice of nostalgia with this recipe. Wrap it up in paper and gift it to your friends this holiday season and promise me you won’t feel guilty for eating more than one piece!

Scroll for the full recipe below.

Chocolate Mosaic Log (Lazy Cake)

Yield: 3 log cakes
Time: 45 Minutes (prep and freeze)

Ingredients:

• 320g coconut-sweetened condensed milk

• 200g unsalted butter

• 250g plain tea biscuits (I used Arnotts milk arrowroot plain biscuits)

• 1/4 cup unsweetened cocoa powder

• 1/4 tsp sea salt flakes

• 30g dried raspberries (optional, for added tartness)

Instructions:

1. Prepare the Biscuits:
   Break the biscuits into small chunks or rough pieces—about the size of a walnut—into a large bowl. Set aside.

2. Melt the Chocolate & Butter:
   In the microwave, melt the butter. You can do this in a microwave in short bursts, stirring in between. Once melted, whisk in the cocoa powder and sea salt until smooth and well-combined.

3. Add the Coconut Condensed Milk:
   Pour the coconut-sweetened condensed milk into the melted chocolate mixture. Stir to combine until smooth and creamy.

4. Mix in the Biscuits:
   Pour the chocolate mixture over the broken biscuits and gently fold them in until all the biscuit pieces are evenly coated with the chocolate.

5. Add Freeze-Dried Raspberries (Optional):
   If using freeze-dried raspberries, add them to the mixture now and gently fold them in for a pop of tartness.

6. Shape the Cake:
   Lay out a piece of Glad wrap or baking paper on a flat surface (about 30x30cm in size). Spoon two large scoops of the biscuit-chocolate mixture into the center of the paper. Using the paper, gently roll the mixture into a log shape (about 6cm in diameter), then fold the edges of the wrap or paper around the log to seal it.

7. Chill:
   Freeze the cake for at least 30 minutes to 1 hour, or preferably overnight, to allow it to firm up.

8. Serve:
   Once chilled and set, remove the cake from the freezer and slice it into thick pieces. Once sliced, you can peel the wrap/paper from the edge and enjoy!