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BAM Cake converter 
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Ingredients:
- 2 yoghurt cups sugar
- 2 yoghurt pots of milk
- 1 yoghurt pot of water
- 10 dag BAM cocoa powder
- 1 kg powdered milk
- Hazelnuts
- Walnuts, raisins, almonds.
Instructions:
1
Prepare enough hazelnuts, walnuts, almonds or raisins to cover the bottom of the baking tray into which you will pour the cooked chocolate. Place baking paper in the tray to prevent the chocolate from sticking to the bottom.
2
Mix the sugar and cocoa powder in a bowl. Stir in the water and milk. Bring to a simmer and cook at low heat.
3
Stir continuously to ensure the mixture is lump-free. When the mixture comes to the boil, simmer for a further 5 minutes over a moderate heat. Then slowly stir in the milk powder, a spoonful at a time, and continue cooking at low heat for a further 2 to 3 minutes.
4
Pour the chocolate mixture into the baking tray, but make sure it is not too thick, otherwise it will not set. Place the baking tray in the fridge for about 24 hours to set the chocolate. Have a good run!
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