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.
Ingredients
- 200g digestive biscuits, crushed
- 200g dark chocolate, chopped
- 200g unsalted butter
- 200g sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the crushed digestive biscuits and set aside.
- In a saucepan, melt the dark chocolate and unsalted butter over low heat, stirring constantly.
- Once melted, remove the saucepan from the heat and stir in the sweetened condensed milk and vanilla extract until well combined.
- Pour the chocolate mixture over the crushed biscuits and mix until the biscuits are fully coated.
- Transfer the mixture into a lined cake tin and press it down firmly to form an even layer.
- Refrigerate the cake for at least 4 hours or until set.
- 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