Sugar Reduced Chocolate Batik Cake - Puratos

Ingredients

Working Method

Cookies Base

Soften the butter, then add in all the ingredients mix until the cookies dough developed.
Sheet the dough at the dough sheeter to 3mm thick.
Cut the dough into square using roller cutter.
Bake at 180°C for 20 - 25 minutes.

Chocolate Custard

Melt the butter in a pot.
Lower down the heat, add condensed milk, and stir well.
Add Milo powder and cocoa powder, followed by salt; stir until even and combine.
Off the heat, add the cookies and coat all the cookies evenly with chocolate custard.
Pour in onto a square baking tray and press down the mixture to a uniform thickness.
Keep in the chiller.

Reduced Sugar Chocolate Cake

Mix all the ingredients together in the mixing bowl; mix 1-2 minutes until homogeneous.
Spread around 1 cm thick of the cake batter on the tray with parchment.
Bake at 180°C for 20-25 minutes.

Sugar Reduced Chocolate Ganache

Heat the whipping cream until 70°C.
Pour onto Belcolade Selection Noir Sugar Reduced CT and mix well using a hand blender.
When the temperature reaches 35°C, add in the unsalted butter and hand blend it.

About this recipe

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