Prepare for Kek Batik

• 300gm marie biscuit (broken into two)
• 200gm sweetened condensed milk
• 190gm Meadow Fresh UHT Full Cream Milk
• 75gm BWY Cocoa Powder
• 115gm Milo Powder
• 1pcs egg (grade A)
• 250gm Ausicows Butter

Prepare for Cream Cheese Layer

• 250gm Cottura Cream Cheese
• 1tsp BWY Vanilla Essence
• 50gm castor sugar
• 120gm Westgold Whipping Cream
• 12gm gelatine powder (make it liquid)
• 50ml hot water (boiling)

Prepare for Chocolate Ganache Layer

• 100gm Westgold Whipping Cream
• 200gm Cottura Dark Compound Chocolate
• 1tbsp Ausicows Butter

Untuk Kek Batik

• 300gm biskut marie (dipatah dua)
• 200gm susu pekat manis
• 190gm Susu UHT Penuh Krim Meadow Fresh
• 75gm Serbuk Koko BWY
• 115gm Serbuk Milo
• 1biji telur (gred A)
• 250gm Mentega Ausicows

Untuk Lapisan Keju Krim

• 250gm Keju Krim Cottura
• 1sudu kecil Esen Vanila BWY
• 50gm gula kastor
• 120gm Krim Putar Westgold
• 12gm serbuk gelatin (dijadikan cecair)
• 50ml air panas (mendidih)

Untuk Lapisan Ganache Coklat

• 100gm Krim Putar Westgold
• 200gm Kompaun Coklat Gelap Cottura
• 1sudu besar Mentega Ausicows

1. In a pan, melt butter over low heat. Add in sweetened condensed milk, milk, cocoa powder and Milo Powder, stir it until well combined. Lastly add in egg and continue to stir until a thickened mixture formed.
2. Add in marie biscuits gradually into the mixture. Continue to stir until well combined.
3. Transfer the mixture into an 8 -inch baking pan that has been lined with parchment paper.
4. Using a presser, press the mixture thoroughly until a compressed texture is formed. Keep in the chiller for a while.
5. For the cream cheese layer, mix well cream cheese, caster sugar, whipped cream and water. Add in gelatine and vanilla essence, continue to mix until smooth.
6. For the chocolate ganache layer, in a pan, heat up whipped cream, add in dark compound chocolate and butter, mix well.
7. Pour in the cream cheese layer over the Kek Batik and flatten it thoroughly with a spatula. Then, pour in the chocolate ganache layer on top of the cream cheese layer, flatten it thoroughly with spatula.
8. Refrigerate for 4 hours before serving.

1. Di dalam kuali, cairkan mentega dengan api kecil. Masukkan susu pekat manis, susu, serbuk koko dan Serbuk Milo, kacau sehingga sebati. Akhir sekali, masukkan telur dan terus kacau sehingga campuran pekat terbentuk.
2. Masukkan biskut marie sedikit demi sedikit ke dalam adunan. Terus gaul sehingga sebati.
3. Pindahkan adunan ke dalam loyang 8 inci yang telah dilapis dengan kertas minyak.
4. Menggunakan penekan, tekan adunan dengan sekata sehingga mampat. Sejukkan di dalam peti sejuk.
5. Untuk lapisan keju krim, gaul keju krim, gula kastor, krim putar dan air. Masukkan gelatin dan esen vanila, terus kacau sehingga sebati.
6. Untuk lapisan ganache coklat, di dalam kuali, panaskan krim putar, masukkan kompaun coklat gelap dan mentega, gaul sebati.
7. Tuangkan lapisan keju krim ke atas Kek Batik dan ratakan dengan spatula. Kemudian, tuang lapisan ganache coklat di atas lapisan keju krim, ratakan dengan spatula.
8. Sejukkan selama 4 jam sebelum dihidangkan.