So I was craving for chocolate cake as usual and just didn’t want to go through this whole process of baking. Yup, call me lazy ! One of those times when you just want to put together some minimal ingredients and expect magic to happen 😉.

That’s when I digged down few recipes of this super delicious and ultra simple yet sinfully chocolaty magic ! Yeah, you heard me right. Minimal ingredients and no baking effort yet supremely delicious to quench all your dessert cravings.

There are quite a few versions of this Malaysian special dessert and here goes mine.

Ingredients :

– 250 gm of digestive biscuits ( if you choose to go for any other biscuits which are sweeter then you need to adjust the sugar accordingly. However digestive biscuits suit this recipe the best as per me.)

– 1/4 th cup of unsweetened cocoa powder (about 6-7 tbsp)

– 1/2 cup sugar ( can start with less and add more as per taste later) or condensed milk

– 4 inch sized cubed unmelted butter or about 12 tbsp of melted butter

– 1 pinch salt

– 1 cup water

– 1 medium sized semi-dark chocolate bar

– 1 cup milk

Recipe ( time taken : 20 minutes plus freezing time upto 6 hrs) :

1. Take a sauce pan. Add the cocoa powder, sugar and salt. Mix it well. Add the water and mix till you see no lumps and the cocoa powder dissolves. Switch on the flame to medium and add half the amount of butter (that is about 6 tbsp if melted and 2 inch cube if unmelted) to the saucepan. Stir till the mixture dissolves well and bubbles for about 6-7 minutes. Taste the mixture for sweetness. Add more sugar if needed at this stage. Switch off the stove and let the mixture cool down a bit to luke warm temperature. The chocolate sauce will thicken a bit.

Note : If adding condensed milk instead of sugar add the same after the cocoa dissolves in water and after switching on the stove.

If the butter is salted then do not add salt.

2. When the chocolate sauce in the saucepan is about warm add the biscuits by breaking each biscuit to about 4-5 pieces using your hands. Add all the biscuits by breaking into pieces and give it all a good mix such that the sauce coats all the biscuit pieces.

3. Take a bowl and put a butter paper in it such that the edges of the butter paper reach out of the bowl. This will help while removing the dessert after it sets.

With the help of a ladle put the contents of the saucepan into the bowl and press them trying to even it out.

4. Now switch on the stove to low-medium flame and add the chocolate bar to the same saucepan. Add the remaining butter and pour milk little by little. Stir and mix till pouring consistency is reached for the chocolate ganache. Switch off the stove and let the ganache cool down till it is warm to touch.

5. Pour the chocolate ganache from the saucepan to the bowl with the batik mix once the ganache is warm. Tap the bowl so that the entire mixture settles in.

Garnish with any chopped nuts of your choice. Once the mixture in the bowl cools down completely cover the bowl with a plate and refrigerate for minimum 6 hrs or overnight.

Relish your chocolaty and super delicious Kek Batik by removing it from the bowl once it is fully set.

PS : I’m participating in #BlogchatterA2Z at https://www.theblogchatter.com