0047 - Marie Fudge Cake

It was really good (& sinful) the first round that I made it again within a week. The above image was from the 1st attempt. Our 2nd go at it to include pecans. Next time, I'll take on Matt's suggestion and try a different biscuit. The best part about this dessert, it's bakeless :)

Ingredients
3/4 cup cocoa powder
1/4 cup milo
125ml boiling water
170gm butter - cut into large chunks
200gm sweetened condensed milk
110gm white granulated sugar
4 eggs, lightly beaten
1/2 teaspoon vanilla extract
250g (1 packet) Marie biscuits

Note:

1. You may adjust the amount of milo and cocoa powder to your taste, for example 1/2 cup milo + 1/2 cup cocoa powder :)
   
2. You may opt to sub the biscuits for something else to your preference... although, I have yet to try any other biscuits.
3. For fun's sake, I actually added leftover Pecans the 2nd time I made it & it turned out pretty good too.

Preparation

1. Break each bisuits into quarters, set aside.
2. Line the base and two long sides of a 23cm x 9cm x 7cm deep loaf tin (or other cake tin with similar capacity) with baking paper. Lightly grease the inside of the tin so the paper sticks to the tin, extending the paper about 5cm above edge of tin. Don't forget to grease & line both short sides with baking paper as well.

Baking

1. Slowly add boiling water to milo and cocoa in a heavy based saucepan, stirring vigorously until it is smooth.
2. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.
3. Place over moderate heat and cook, stirring all the time with a whisk or a spoon - give & take 10minutes lah until you feel the bottom starts to thicken.
4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.
5. Transfer the thick custard to a large mixing bowl, add quartered biscuits.
6. Mix until all the biscuits are coated with the custard.
7. Transfer mixture into the prepared tin.
8. Press down firmly so there are no air pockets in the mixture. You might want to consider banging the tin (either on a table, or anywhere) a couple of times to settle the mixture.
   
9. Fold the paper extensions over the top and press down to even the surface.
10. Let it cool to the touch in room temperature.
11. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.
12. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin). My boyfriend cheated and put it over the electric stove for a few seconds. HaHa!
13. Slice and serve and Enjoy!

Taste? Fudgy chilled cake :) Do share once you've made it!