Average: 3.1 (18 votes)


  • 400 ml milk
  • 450 g dark chocolate, roughly chopped
  • 450 g halva vanilla, coarsely grated 
  • 35 g copha 
  • 1 x 180 g pkt wafer biscuits
  • 100 g chopped walnuts, to decorate

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the milk in a saucepan over high heat and bring to the boil.

Reduce heat to low, add the chocolate, stirring constantly, for 3 to 5 minutes or until smooth. Gradually add the halva, stirring constantly, for a further 3 to 5 minutes or until smooth. Add the copha, stirring, for 1 minute or until the mixture is smooth.

Remove from heat and set aside until the mixture cools slightly. (It must be warm enough so the mixture will spread easily onto the wafer sheets.)

Place the first wafer on greaseproof paper on a flat surface. Spread evenly with the chocolate mixture, followed by another layer of wafer. Repeat with the remaining wafer and chocolate mixture (creating as many layers as you like).

Top the cake with the walnuts. Transfer to the fridge to cool before cutting into slices. Set aside for 30 minutes before serving, so the chocolate halva softens.