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Cream Cheese Biscuit Chocolate Cake

Cream Cheese Biscuit Chocolate Cake

A non-bake Malaysian cake desert. It’s made by mixing the broken cream crackers combined with a fudgy mixed.

Ingredients
Unsalted Butter 250g
TOPVALU Chocolate Malt 2 cups
TOPVALU Omega Egg 1
TOPVALU Sweetened Creamer 150g or 1/2 can
TOPVALU Cream Cracker 200g or 1/2 pack
Topping - Cream Cheese 250g
Topping - TOPVALU Sweetened Creamer 2 tbsp

Step by Step

  • 01

    Melt butter, TOPVALU Chocolate, Condensed milk and beaten TOPVALU Omega egg in a sauce pan and cooked under medium heat until it thickens.

  • 02

    Break the TOPVALU Cream Crackers into pieces in a large bowl. Pour the warm chocolate sauce into the bowl and mix them gently until all the biscuit its fully covered.

  • 03

    Transfer the mixture into a baking tin and press them evenly, leaving a nice surface and edge.

  • 04

    For it’s topping, whisk cream cheese with condensed milk until smooth. Spread the cream cheese over the top of the cake base.

  • 05

    Freeze it in the feeder for 1 hour or until set. Cut into desired size and served immediately out from the fridge.

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