300g milk chocolate, chopped
300ml thickened cream, plus 180ml (3/4 cup) extra
2 Golden Gaytime ice-creams
450g double unfilled sponge cake
175g pkt Arnott’s Malt Chocolate Tee Vee Snacks, chopped
60ml (1/4 cup) caramel sauce
- Place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan until it just comes to the boil. Pour the cream over the chocolate. Set aside for 3 minutes and then use a metal spoon to stir until the chocolate has melted and mixture is smooth. Place in the fridge for 2 hours, stirring occasionally, or until chilled and thickened slightly.
- Remove the sticks from the Golden Gaytimes and discard. Break the Gaytimes into a large mixing bowl. Add the extra cream. Use electric beaters to beat to firm peaks (the mixture will be slightly softer than when beating just cream).
- Trim the brown crust from the top of each sponge. Place sponges onto a serving board. Divide and spread caramel sauce between sponges and spread the whipped cream over one sponge. Place the other sponge sauce-side down onto the cream.
- Use electric beaters to beat the chocolate mixture, very briefly, until it is a spreadable consistency. Do not overbeat. Spread the chocolate mixture over the cake, then sprinkle with the chopped biscuits, pressing them in to the icing. Insert a giant popsicle stick (see NB) into one short end. Store in the fridge until ready to serve.