Preparation

1. To make kek batik, melt salted butter over low heat in a pot.
2. Turn off the heat, stir in Cap Junjung Sweetened Creamer, vanilla essence, and cocoa powder. Stir until fully incorporate and smooth.
3. Break each marie biscuit into 4 pieces, stir the biscuits into the cocoa mixture. Mix well.
4. Transfer the mixture into a cake mold lined with parchment paper. Set aside to let cool.
5. To make cheese layer, combine gelatin powder and water in a small bowl, set aside to let bloom. Heat the bloomed gelatin powder in microwave for 30 seconds to melt.
6. In another bowl, whip cream cheese, melted gelatin, vanilla essence, lemon juice, and Cap Junjung Sweetened Creamer until well mixed.
7. Whisk the whipping cream until stiff peak. Fold the whipped cream into the cream cheese mixture.
8. Pour the cream cheese mixture into the cake mold, on top of the kek batik. Keep in chiller for 2 hours to chill.
9. Melt dark chocolate compound in a bowl using double boiling method. Stir in whipping cream and butter. Pour the chocolate ganache onto the cheese layer. Keep in chiller for at least another 2 hours to set.