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.
sliced almonds (to decorate) or chocolate sprinkles (to decorate)
Serving Size: 1 (112) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 134 g44 %
Total Fat 15 g23 %
Saturated Fat 8 g40 %
Cholesterol 42.1 mg
Sodium 184.3 mg
Dietary Fiber 0.8 g3 %
Sugars 13.6 g54 %
Protein 4.7 g
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.