John Gregory-Smith discovered his love for Turkish cuisine on a trip to his father's home country.
- 1 ¼ sticks unsalted butter, plus extra for greasing
- 10 ½ ounces bittersweet chocolate (70 percent cocoa solids), chopped
- 4 tablespoons honey
- 10 ½ ounces tea cookies
- ½ cup walnuts, finely crushed
- ½ cup hazelnuts, finely crushed
- Scant 1 cup dried cherries
- Cocoa powder, to dust
Put the butter, chocolate, and honey into a saucepan and heat over low heat, stirring occasionally, until everything has melted together.
Put the cookies into a food processor or blender and blend until fine. Transfer to a mixing bowl. Add the walnuts, hazelnuts, and dried cherries. Pour over the velvety smooth melted chocolate and fold everything together into a coarse mixture.
Spoon the mixture into a buttered 8 x 4 x 2 ½ inch loaf pan and push everything down with the back of a spoon. Cover and refrigerate for 2 hours.
Remove from the fridge and leave for at least 30 minutes before serving. To serve, run a knife around the edge of the loaf pan to dislodge the cake. Place onto a wooden board and turn the cake out. Dust with cocoa powder and cut into thin slices.
About this recipe
"Turkish people love eating chocolate and you can find a huge variety of chocolate desserts served in restaurants, pâtisseries, and homes across the country. This simple chocolate torte, known as mosaic cake, is a homemade classic; cookies are crushed up and folded into melted chocolate, giving the finished dish a tiled or mosaic-like appearance. Walnuts, hazelnuts, and dry cherries lend more texture and a wonderful variety of flavors that work so well with dark chocolate. The mosaic cake sets really hard in the fridge, so make sure you take it out at least 30 minutes before serving to come to room temperature." -- John Gregory-Smith in Turkish Delights
Recipe courtesy of Turkish Delights by John Gregory-Smith, photography by Martin Poole.