Recipes

Recipe Search

OR

SEARCH NOW

Malt 'O' Milk Chocolate Layer Cake

  • Kid friendly
  • No bake
Difficulty:

Arnott's product: Malt-O-Milk

Prep time: 25 min

Cooking time: 2 min

Chill time: 6 hours

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.