Batik Cake

BAKING
BAKING 30 MINS
RECOMMENDED CHOICE
Promex ChocomexMalted Chocolate Drink 900g
Promex Salted Butter 250g Tilt_1
Promex Chocomex
Malted Chocolate Drink 900g
Promex ChocomexMalted Chocolate Drink 15x30g
Promex Unsalted Butter 250g TIlt_1
Promex Chocomex
Malted Chocolate Drink 15x30g
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

 
Condensed Milk397ml
Chocolate Milk Powder155g
Butter151g
Eggs4 
Vanilla Extract1tbsp.
Marie Biscuits300g
For Garnish :
Sliced Almonds optional

Directions

  1. Crush the biscuits into quarters and set them aside.
  2. Prepare a cake pan by lining it with foil or parchment paper and grease well with butter.
  3. In a medium-large pot, gently melt the butter over medium heat.
  4. Stir in the condensed milk and chocolate malt powder until fully combined.
  5. Add the eggs and stir continuously over medium to medium-high heat until the mixture thickens to a hot fudge consistency.
  6. Once thickened, stir in the vanilla extract.
  7. Mix in the crushed biscuits, then pour the mixture into the prepared cake pan, flattening the top.
  8. Optional: Garnish with sliced almonds.
  9. Let the cake cool for an hour, then cover it and refrigerate overnight.