Monday, February 8, 2010
We were terrified of our mum when my sister and I were younger. One of the things we were not allowed to have were sweets. And whenever we were offered any candy by aunts and uncles, we would first sneak a tentative glance at Ma..see, as much as we were dying to reach out for the beautifully packaged sweets..all it took was one disapproving glare from her to completely kill any sugar craving we might have had and reduce us to a quivering mess..fine, I may have exaggerated a little bit...bottomline: candy-less childhood. I think it's probably why I've never quite taken to chocolate...or desserts in general for that matter. But in lieu of upcoming festivities, 'chu yi' being the same day as Valentine's day, I thought something chocolatey was rather necessary...nevermind the fact that I will probably not eat it ;)
35g brown sugar
60g castor sugar
pinch of salt
4 large eggs
1 can 396g condensed milk
60g cocoa powder[ feel free to adjust the ratio of milo to cocoa..I prefer a less sweet cake]
150g rich tea biscuits, or marie biscuits if you're in Malaysia
1. Line a cake tin with cling film, leaving quite a wide edge so you can fold it over the top of the cake later
2. Mix condensed milk, milo and cocoa so it forms a thick paste
3. Break biscuits into pieces, DON'T BASH THE BISCUITS. You want fairly sizeable pieces, not crumbs so you'll get that lovely pattern that defines this cake when you cut into it later
4. In a separate bowl, cream butter and sugar
5. Add eggs one at a time and beat on low speed
6. Add vanilla and the cocoa mixture and beat on low speed to combine. You'll end up with a very liquidy batter
7. Transfer to a large pot or non stick wok and cook on LOW heat
8. Keep stirring, because what you're basically making is a thick, fudgy custard.
9. Takes about half an hour or so till you get a soft doughy batter..a bit like thick brownie batter.
10. Take off the heat, and fold in the broken biscuits.
11. Spread into your lined cake tin, and use either a spatula, or if you're like me, stick your hand in a plastic bag and smooth the top and press the mixture into the sides of the tin.
12. Let cool, cover with the excess cling film and chill overnight.