This cool and crunchy no-bake chocolate cake is perfect for the summer months. It is freezer friendly (keeps up to 2 months), making it the perfect treat for those last-minute guests.
We dare say it is quite popular worldwide and you can see several versions under different names -chocolate salami, hedgehog cake, mosaic cake, doukissa…
- 400 g biscuits (we used petit beurre but other similar types like digestive, rich tea and graham should also be fine)
- 250 g chocolate (we used a mix of 70% dark chocolate and 54% dark chocolate)
- 1/2 cup condensed milk
- 1/3 cup dulce de leche* ( or 1/3 cup condensed milk)
- 1 cup milk
- 3 tbsp Colive Extra Virgin Olive Oil
- Crush the biscuits coarsely.
- Melt the chocolate using the double boiler method or microwave.
- Once the chocolate has melted, add Colive oil and condensed milk, dulce de leche and fold to combine them well.
- Add this mixture to crushed biscuits and make sure all the biscuits are coated and it is evenly distributed.
- Start to gradually add 1 cup of milk to this biscuit mixture. Add and mix, add and mix.
- We lined a loaf tin with baking parchment and pressed our biscuit ‘paste’ into the loaf tin to shape ours. but it is very versatile. If you rather shape yours like a ‘salami’, you can simply use baking parchment or cling film to create a roll.
- Refrigerate for at least 2 hours before serving. You can also freeze it to save for later. If frozen, it needs to be kept at room temperature for a few minutes before slicing and serving.
* After setting 1/2 cup aside, we used the rest of my condensed milk (397 g can) to make dulce de leche. We poured condensed milk into a small pie pan and covered it with aluminum foil. We placed this pie pan into a deep roasting tin filled with boiling water (water should reach halfway up the pie pan. In an oven preheated to 220 c, we baked it for 1 and a half hours. Halfway through, we checked and topped up the water level. Once it was out of the oven, we uncovered and let it cool before using it for this recipe :)