Cake Batik - Classic


Working Method

Cookies Base
  • Soften the butter, then add in all the ingredients and 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.

Dark Chocolate Ganache
  • Heat the whipping cream to 70°C.
  • Pour it onto Belcolade Selection Noir CT and mix well.
  • When the mixture temperature reaches 36°C, add unsalted butter and mix well. 

About this recipe

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