Prep 30 mins
Cook 3 hrs
Someone requested this recipe (which I remembered from my childhood in Melbourne) and as I was writing it down I also remembered how easy it was to make and how delicious. So I have posted it here for everyone to enjoy.
- 250 g tea biscuits (squarish ones are best)
- 125 g packet chocolate pudding mix
- 250 ml whipping cream
- 29.58 ml icing sugar
- 177.44 ml milk (to dip the biscuits)
- 14.79 ml Kahlua (optional) or 14.79 ml Baileys Irish Cream (optional)
- 473.18 ml milk
- 250 g dark chocolate couverture
- sliced almonds (to decorate) or chocolate sprinkles (to decorate)
- Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
- Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle.
- Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
- Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
- Note that you may have a little left over depending on how big the biscuits you used were.
- Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
- Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
- Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
- Allow the cake to set in the freezer for at least 3 hours.
This truly is outstanding, I cannot thank you enough, for responding to my request!!! Cheers, diana