Corner Café

October 21, 2011

Hedgehog Slice (eggless version) / Kek Batik tanpa Telur

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When I made the basic recipe for Kek Batik almost three years ago, never in my wildest imagination would I have believed that it would become the third most popular recipes on my blog! As of this week it has over 29 thousand views in total since it was posted, wow…
As I have mentioned in that post, Kek Batik is very similar to Hedgehog Slice. The more I think about it, the more I’m convinced that Kek Batik has its origin in Hedgehog Slice, or Chocolate Fridge Cake as it is more popularly known in the UK, you know that of the famed Prince William’s Royal Wedding Cake earlier this year.

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Anyway, after I posted the Kek Batik recipe, there were a few queries about whether omitting eggs in that recipe is possible. Well, here it is, a very fudgy eggless version of Hedgehog Slice, or Kek Batik tanpa Telur if you want to call it in Malay. The recipe is from That Royal Cake, but I put my spin on it by topping it with white chocolate and sprinkles. Oh, a couple more things, you must use dark chocolate of at least 70%-cocoa, or even 85%-cocoa, and normal salted butter, or else the slice will be too sickly sweet!

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Makes approx. 24 pieces

[Ingredients]
Base:
250g Marie biscuits
395g (1 tin) sweetened condensed milk
125g butter
100g 70%-cocoa dark chocolate

Toppings:
150g White Choc Melts (white chocolate buttons)
30g copha

chocolate and/or rainbow sprinkles

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[Preparation]
1. Grease and line an 18cm square tin with baking paper, extending paper about 5cm over the sides. Crush or break the biscuits into roughly 1cm-size pieces; place into a large mixing bowl. Break the dark chocolate into small pieces; set aside.

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2. In a saucepan, cook the sweetened condensed milk and butter over gentle heat, stirring constantly to prevent the bottom from catching. When butter has melted, remove from heat and add the dark chocolate; stir until chocolate melts.

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3. Pour the chocolate mixture into the mixing bowl containing the biscuits. Stir to coat the biscuits evenly. Transfer the mixture into the prepared tin. Place a piece of baking paper on top and press down to compact the mixture and smooth the surface.

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4. Place the tin (together with the paper on top) into the refrigerator to chill for 2 to 4 hours, or until the mixture has set.

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5. For the topping, melt the white chocolate and the copha over a double boiler (or in a microwave) and pour over the slice. Scatter the sprinkles evenly over the white chocolate. Chill until set. Use the overhanged paper to pull the slice out of the tin and cut into 24 3cm x 4.5cm fingers, or any size you desired.

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Note the fudgy chocolate sticking to the paper in front where a slice was cut off.

Taste: Rich indulgent chocolate snacks
Consume: Best within a week, but it won’t last that long!
Storage: Keep chilled in airtight container
Recipe Reference(s): Chocolate Crunch Cake

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7 Comments »

  1. You are right! I came across your blog through google because i typed in kek batik and you were number 1! i wonder why they call it kek batik because it looks nothing like batik. I will try this eggless version because i dont like uncooked egg. it gives me the creeps lol.

    Comment by iva | in my kitchen — October 28, 2011 @ 10:17 pm | Reply

    • LOL, I know, not only that it doesn’t look anything like batik, it also looks nothing like a hedgehog! Than again, I suppose the colours of brown and white is a bi-colour combination of batik…

      Comment by SeaDragon — November 1, 2011 @ 10:52 am | Reply

  2. I like this kind of cakes. This biscuit topped by chocolate looks like chocolate corn flakes.

    Comment by Diana — December 9, 2011 @ 10:09 pm | Reply

  3. Ok I came across your recipe as I was looking for confirmation ,,,,,the recipe I was using (in my head) was infact Hedgehog slice. I use this recipe that you use, except that rather than the solid chocolate I use a couple of tablespoons of pure cocoa powder. I NEVER put icing on it ……certainly not white icing. If anything then I use the solid chocolate to put a fine top coating on the hedgehog. How interesting this all is . Happy batik, hedgehog, whatever. YUM

    Comment by Megan Matthews — June 14, 2012 @ 1:28 pm | Reply

    • Isn’t it wonderful how many variations we can come up with for a recipe, so much fun to experiment and enjoy afterward :)

      Comment by SeaDragon — June 14, 2012 @ 9:56 pm | Reply


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