You will need 2 sponge cakes to fit the size of your springform pan. Use a basic chocolate sponge cake or swissroll recipe. Bake cake in round pans or in a swissroll pan and cut to fit your springform pan. Set aside till ready to use. For the ice cream you will need2l vanilla ice cream softened3 x 80g cadbury wholenut grated1 small packet tennis biscuits. Put a layer of sponge cake at the bottom. Then your ice cream. Then another layer of sponge cake. Freeze for 6-8 hours or overnight. Make a chocolate ganache with 2 x 80g dairy milk and 1 nestle cream or 1 first choice cream. Add to the consistency of your choice. Pour ganache over cake. Decor with flake and cream. Serve immediately. Absolutely decadent. It was extremely hot weather and found it melted rather quickly. So it’s best to put the ganache on and serve immediately.