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Arnott's product:
Malt-O-Milk
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Preparation time: 25 minutes
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Cooking Time: 2 minutes
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Chill Time: 6 hours
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Serves: 9+
Ingredients
300g dark chocolate, chopped
2 1/2 cups thickened cream
1 x 250g packet Arnott’s Malt ‘O’ Milk biscuits
Method
- Line base & sides of a 10 x 20cm loaf pan with non-stick baking paper, allowing a 2cm overhang.
- Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat, cool.
- Using an electric beater, beat cream until thick. Fold in melted chocolate, until combined.
- Cover base of pan with a little chocolate cream, top with a layer of 6 biscuits then with a layer of chocolate cream. Repeat with remaining biscuits and chocolate cream, finishing with a layer of chocolate cream. Cover with plastic wrap. Refrigerate for 6 hours, or overnight.
- Remove cake from pan, cut into slices and serve.
Tip: Cake will keep refrigerated, covered and unsliced, for up to 2 days. For a little twist dip biscuits in strong coffee, or your favourite liqueur.