Chocolate Biscuit Cake (kek Batik Twist)

Indulge in the rich and decadent flavors of Bruneian cuisine with this Chocolate Biscuit Cake (Kek Batik Twist) recipe. This no-bake dessert is a delightful twist on the traditional kek batik, combining the familiar flavors of chocolate and biscuits with a unique twist.

Chocolate Biscuit Cake (kek Batik Twist)

Ingredients

  • 200g digestive biscuits, crushed
  • 200g dark chocolate, chopped
  • 200g unsalted butter
  • 200g sweetened condensed milk
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, combine the crushed digestive biscuits and set aside.
  2. In a saucepan, melt the dark chocolate and unsalted butter over low heat, stirring constantly.
  3. Once melted, remove the saucepan from the heat and stir in the sweetened condensed milk and vanilla extract until well combined.
  4. Pour the chocolate mixture over the crushed biscuits and mix until the biscuits are fully coated.
  5. Transfer the mixture into a lined cake tin and press it down firmly to form an even layer.
  6. Refrigerate the cake for at least 4 hours or until set.
  7. Once set, remove the cake from the tin, slice, and serve.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No-Bake

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
3g
Fat
18g

Supplies

Lined cake tin Saucepan Large bowl

Tools

Spatula Knife

Serving suggestions

Serve the Chocolate Biscuit Cake chilled for the best experience.

Tips & tricks

For added texture and flavor, consider adding chopped nuts or dried fruits to the cake mixture before refrigerating.

Cost

$10