This is not a true cake. It is more like a chocolate crunch. Except that mine is less crunchy. I know I shouldn't replace digestive biscuits with crackers (silly), but being a lazybum myself, I did. Malas pegi kedai. It almost turned to chocolate fudge, but the mixed nuts did some excellent recovering job.
The recipe for the cake is based on Ijan's of Blog Resipi's. This cake is also known as Hedgehog Slice (Australia), Chocolate Fridge Cake (UK) and the latest is Prince William Chocolate Biscuit Cake. Read here, here, and here if you don't know why. Here, on our side of the world, the cake is popularly known as Kek Batik, or Batik Cake. All of them share about the same recipe, egg or eggless.
Chocolate Batik Cake Recipe
(Adapted from BlogResipi)
What you'll need:
200 gm digestive biscuits or marie
100 gm butter
250-300 gm milk chocolate
200 gm / 1/2 tin condensed milk
80 gm pistachio (or any kind of your liking)
80 gm almonds, roasted
80 gm walnut, roasted
100 gm butter
250-300 gm milk chocolate
200 gm / 1/2 tin condensed milk
80 gm pistachio (or any kind of your liking)
80 gm almonds, roasted
80 gm walnut, roasted
Way to do it:
1. Using double boiling technique, melt the chocolate, butter and condensed milk. Mix well.
2. In another bowl, crash the biscuits and mix with all the ready nuts.
3.Pour the chocolate mixture into the bowl with biscuits and nuts. Mix well.
4.Place a baking paper in a mould (or you can use a detachable mould as well). Pour the mixture into ready mould.
5.Keep in fridge for several hours until the chocolate sets. This will make sure the cake is gonna be easy to cut.
Check out this Kek Batik photo from Eating Asia site. It simply reminds me on why it's called Kek Batik in the first place.
I wanted to write more, but the cough syrup I took just now is about to kick in. Both mommy and son are still coughing and sneezing like mad. Please pray for us. :)
Psst..He surprised me with these two books last week. *Big Grin*
