Sugar Reduced Chocolate Batik Cake


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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