This recipe is best with
Recipe Ingredient
- For Kek Batik:
- 540 g Digestive biscuits
- 250 g Anchor Unsalted Butter
- 200 g Anchor Whipping Cream
- 180 g Anchor Full Cream Milk
- 250 g Malt powder (Horlicks)
- 50 g Cocoa Powder
- 2 g Salt
- 4 g Vanilla Essence
- For Cheese Layer:
- 250 g Anchor Cream Cheese
- 50 g Sugar
- 4 g Vanilla Essence
- 200 g Anchor Whipping Cream
- 9 g Gelatin
- 45 g Water
- For Chocolate Ganache:
- 300 g Dark Chocolate
- 250 g Anchor Whipping Cream
- 15 g Anchor Unsalted Butter
- 4 g Vanilla Essence
Instructions
- Line your 9x9 cake pan with plastic or baking parchment.
- Break the made biscuits and put it aside.
- In a pan, cook Anchor Unsalted Butter until brown and nutty in fragrance.
- Pour in Anchor Whipping Cream Anchor Full Cream Milk into the pan and stir well.
- Sift in malt powder and cocoa powder, and stir well to prevent lumps.
- Add in the salt and vanilla. Stir well.
- Pour cookies into the pan and coat well.
- Pour into the cake pan and set aside.
- In a bowl, mix soften Anchor Cream Cheese, sugar and vanilla essence until smooth.
- Bloom gelatin and mix into the cream cheese mixture.
- Whip up Anchor Whipping Cream and bold into cream cheese mixture.
- Pour onto Kek Batik layer and set to chill in the fridge.
- In a heat proof bowl, mix dark chocolate and Anchor Whipping Cream together.
- Put over a pot of water and bain made until the chocolate is melted.
- Add in the Anchor Unsalted Butter and Vanilla Essence and mix well.
- Pour onto the Cheese layer.
- Set aside until firm to touch and cut before serving.
Kek Batik:
Cheese Layer:
Chocolate Ganache:
