250 g melted butter
⅓ cup condensed milk
1 cup cocoa powder
1 pkt Hwa Tai Marie biscuit
200 g topping cream
250 g cream cheese
200 g chocolate
200 g whipping cream
50 g butter
Using double boiler method. Beat the egg along with cocoa powder, butter and condensed milk.
Whisk until thick and have kind like ribbon stage.
Crush Hwa Tai Marie into 2 or 4 pieces.
In a bowl combine the biscuit and the chocolate mixture.
Toss until all biscuit are well coated with the chocolate.
Pour in a 7 inch baking pan that has been lined with parchment paper.
Press it to make it flat and let it rest in refrigerator until set.
Cream Cheese Topping
Beat the cream cheese until loosen.
Beat the topping cream until soft peak.
Combine both and add vinegar and fold until well combined.
Take the cake batik from refrigerator and pipe the cream and put it back in the refrigerator and let it set.
Combine ingredient and microwave it for 30 second.
Repeat the step for 3 times.
Stir it a bit to cool down, and pour on top of the set cake batik with cream cheese topping. (make sure the cheese is set and cool or else it will melt)
Quickly store in the chiller and let it set for 1 hour.
Cut and serve.