• 2 packets of Marie Biscuits
  • 150g Butter
  • 150g Cocoa Powder
  • 1 can Condensed Milk (about 397g)
  • 180g Full Cream Milk
  • 2 Eggs

For the Indulgence Layer:

  • 1 box Whipping Cream
  • 350g Chocolate (chopped or in chips)
  • 1/4 cup Full Cream Milk


  1. Prepare the Base:

    • Crush the Marie biscuits into small pieces. You can use a food processor or place them in a sealed bag and crush them with a rolling pin.
    • In a large mixing bowl, combine the crushed biscuits with cocoa powder.
  2. Prepare the Wet Ingredients:

    • In a saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
    • In a separate bowl, beat the eggs lightly.
  3. Combine Wet and Dry Ingredients:

    • Add the melted butter, condensed milk, full cream milk, and beaten eggs to the biscuit-cocoa mixture. Mix well until everything is evenly combined.
  4. Layering:

    • Line a rectangular baking dish or cake tin with parchment paper or plastic wrap for easy removal later.
    • Pour half of the biscuit mixture into the lined baking dish. Spread it out evenly and press it down firmly to form the base layer.
  5. Prepare the Indulgence Layer:

    • In a heatproof bowl, melt the chocolate either using a double boiler or in the microwave in short bursts, stirring in between until smooth.
    • In another bowl, whip the whipping cream until stiff peaks form.
    • Gently fold the melted chocolate into the whipped cream until well combined.
    • Gradually add the 1/4 cup of full cream milk to the chocolate and cream mixture, stirring until smooth and glossy.
  6. Layering (Continued):

    • Pour the chocolate indulgence mixture over the biscuit base layer in the baking dish, spreading it out evenly.
  7. Final Layer:

    • Top the chocolate indulgence layer with the remaining biscuit mixture, spreading it out evenly to cover the chocolate layer.
  8. Chill:

    • Place the assembled kek batik in the refrigerator and let it set for at least 30 minutes to 1 hour.
  9. Serve:

    • Once set, remove the kek batik from the refrigerator. Lift it out of the baking dish using the parchment paper or plastic wrap. Slice into squares or rectangles and serve.
  10. Enjoy:

    • Your Kek Batik Indulgence is now ready to be enjoyed! It’s a rich and decadent treat perfect for any occasion.

Feel free to adjust the sweetness or chocolate intensity according to your preference. Enjoy making and indulging in this delicious dessert!

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