Cake and sauce can be made up to three days ahead. Remove sauce from fridge 15 minutes before serving. We used Loacker Quadratini Chocolate bite-size wafer cookies, available from Woolworths supermarkets.
400g packet chocolate sponge roll
1 litre tub chocolate ice-cream
1 litre tub vanilla ice-cream
125g packet Caramello chocolate eggs, halved
125g packet chocolate wafer cookies
Extra Caramello eggs and chocolate wafer biscuits, to decorate
1 cup brown sugar, firmly packed
300ml tub thickened cream
Grease a 24cm springform pan (base measures 22cm). Line base and side with baking paper, extending paper 4cm above pan edge.
2 Cut sponge roll into 16 even slices. Arrange half the slices, in a single layer, over base of prepared pan.
3 Place chocolate ice-cream and vanilla ice-cream in separate large bowls. Stand at room temperature for about 10 minutes, or until softened. Stir until smooth.
4 Stir eggs through chocolate ice-cream. Spoon into pan. Smooth over top. Arrange remaining sponge, in a single layer, over ice-cream
5 Stir biscuits through vanilla ice-cream. Spoon over sponge slices. Smooth over top. Cover. Freeze overnight.
6 Meanwhile, to make sauce, combine sugar and cream in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 8 to 10 minutes, or until thickened. Remove. Transfer to a heatproof jug. Refrigerate until cold.
7 To serve, remove side of pan. Transfer to serving plate. Decorate with extra eggs and biscuits. Drizzle with sauce.