Popular non bake snack/ cake most ideally presented as engagement exchange gifts and also popularly served at parties and gatherings. Called batik cake due to it’s batik like patterns from the crushed biscuits.
Prepare lined tray, set aside.
Melt dark compound chocolate and butter in a hot water bath.
Add castor sugar while stirring, ensure sugar is melted.
Add in cocoa powder and mix until well incorporated.
Add in California Raisin Paste, mix well.
Transfer mixture into a larger bowl and fold-in remaining ingredients.
Spread mixture into lined tray, tap and flatten to ensure even spread.
Refrigerate for at least 2 hours or best overnight before serving.
Place 1kg of California Raisins in a bowl.
Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
Drain off the excess water.
Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Transfer the 1kg of pre-conditioned California Raisins into a food processor.
Blend for a few minutes until a thick paste is obtained.
Ingredients
Directions
Prepare lined tray, set aside.
Melt dark compound chocolate and butter in a hot water bath.
Add castor sugar while stirring, ensure sugar is melted.
Add in cocoa powder and mix until well incorporated.
Add in California Raisin Paste, mix well.
Transfer mixture into a larger bowl and fold-in remaining ingredients.
Spread mixture into lined tray, tap and flatten to ensure even spread.
Refrigerate for at least 2 hours or best overnight before serving.
Place 1kg of California Raisins in a bowl.
Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
Drain off the excess water.
Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Transfer the 1kg of pre-conditioned California Raisins into a food processor.
Blend for a few minutes until a thick paste is obtained.