Resipi Kek Batik Coklat
- 200 gm digestive biscuits atau biskut marie
- 100 gm butter
- 250-300 gm milk chocolate (boleh juga guna 150 gm milk choc dan 150 gm dark chocolate)
- 200 gm / 1/2 tin susu pekat manis
- 80 gm kacang pistachio (boleh guna kacang lain juga)
- 80 gm badam yg dibakar
- 80 gm walnut yang dibakar
- Cairkan coklat, butter dan susu pekat manis secara kaedah double boiling. Kacau semua hingga cair dan sebati.
- Dalam mangkuk lain, patah-patahkan digestive biscuits dan campurkan dengan kacang-kacang tadi.
- Bila campuran coklat-butter-susu dah siap, tuangkan ke dalam mangkuk yang mengandungi biskut dan kacang.
- Kacau sebati dan masukkan adunan ke dalam bekas yang sesuai. Kami gunakan loyang kertas detachable supaya mudah keluarkan kek bila dah keras.
- Sejukkan kek batik coklat dalam peti sejuk selama beberapa jam sehingga keras dan mudah di potong
Chocolate Batik Cake Recipe
- 200 gm digestive biscuits or marie
- 100 gm butter
- 250-300 gm milk chocolate (or 150 gm dark choc and 150 gm milk choc)
- 200 gm / 1/2 tin condensed milk
- 80 gm pistachio (or any kind of your liking)
- 80 gm almonds, roasted
- 80 gm walnut, roasted
- Using double boiling technique, melt the chocolate, butter and condensed milk. Mix well.
- In another bowl, crash the biscuits and mix with all the ready nuts.
- Pour the chocolate mixture into the bowl with biscuits and nuts. Mix well.
- Place a baking paper in a mould (or you can use a detachable mould as well). Pour the mixture into ready mould.
- Keep in fridge for several hours until the chocolate sets. This will make sure the cake is gonna be easy to cut.
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