Kek Batik Indulgence
Instructions
Cake Batik
- Using double boiler method. Beat the egg along with cocoa powder, butter and condensed milk.
- Whisk until thick and have kind like ribbon stage.
- Crush hwa tai marie into 2 or 4 pieces.
- In a bowl combine the biscuit and the chocolate mixture.
- Toss until all biscuit are well coated with the chocolate.
- Pour in a 7 inch baking pan that has been lined with parchment paper.
- Press it to make it flat and let it rest in refrigerator until set.
Cream Cheese Topping
- Beat the cream cheese until loosen.
- Beat the topping cream until soft peak.
- Combine both and add vinegar and fold until well combined.
- Take the cake batik from refrigerator and pipe the cream and put it back in the refrigerator and let it set.
Chocolate Ganache
- Combine ingredient and microwave it for 30 second.
- Repeat the step for 3 times.
- Stir it a bit to cool down, and pour on top of the set cake batik with cream cheese topping. (make sure the cheese is set and cool or else it will melt)
- Quickly store in the chiller and let it set for 1 hour.
- Cut and serve.
