Kek Batik — No-Bake Chocolate Biscuit Cake

The Malaysian childhood favourite — a no-bake chocolate fudge cake layered with Marie biscuits. Puan Rohani's uses real dark chocolate and a little coffee to deepen the flavour. No oven needed, sets in the fridge. Free and foolproof.

🥘 Ingredients

• 200g dark chocolate (55-70% cocoa) — roughly chopped
• 100g unsalted butter
• 2 large eggs (lightly beaten)
• 4 tbsp sweetened condensed milk
• 1 tbsp cocoa powder
• 1 tsp instant coffee granules (optional)
• 2 tbsp hot water (to dissolve coffee)
• 1 pack Marie biscuits (250g) — broken into irregular 3-4cm pieces
• Optional: handful of mixed nuts, raisins, or dried cranberries

👨‍🍳 Steps

1. Step 1 — Melt Chocolate: Place chocolate and butter in a heatproof bowl over barely simmering water (double boiler). Stir until completely melted and glossy. Remove from heat.
2. Step 2 — Build the Mixture: Dissolve instant coffee in hot water. Add condensed milk, cocoa powder, and coffee mixture to the melted chocolate. Stir until smooth.
3. Step 3 — Add Eggs: Let the mixture cool until warm but not hot (about 60-65°C). Add beaten eggs in a thin stream while stirring constantly. The warmth cooks the eggs gently without scrambling them. The mixture will thicken slightly and become glossy.
4. Step 4 — Biscuits: Add broken Marie biscuits (and nuts/raisins if using). Fold gently to coat every piece. Biscuits should be in irregular pieces — not crumbs.
5. Step 5 — Set: Line your pan with cling wrap (leave overhang for easy removal). Pour mixture in, pressing to fill gaps. Smooth the top. Refrigerate for minimum 4 hours — overnight is better.
6. Step 6 — Serve: Lift out using cling wrap overhang. Slice with a sharp knife. The kek batik should be fudgy, dense, and hold its shape cleanly. Serve cold.
7. Variations: Add a handful of salted peanuts for crunch. Or drizzle melted white chocolate on top before refrigerating for a marbled look.

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