One of the most common cakes to be floating around the house when I was growing up is the light and moreish oblatne, a wafer cake layered with a luscious chocolate paste. I don’t think my mother ever put ground nuts through it so I’ve broken family tradition by doing so. It really works. This is incredibly easy to construct and will last in a sealed container in the fridge for about a week.
Makes 30-35 pieces
Combine all ingredients, except wafers, in a large bowl and mix until creamy.
Lay a long piece of plastic wrap or foil (twice the length of the wafers) over the work surface and lay one of the wafers in the centre, waffled side up. Spread with a quarter (250 g) of the chocolate mixture all the way to the edges. Lay another wafer over the top and repeat the process with the final sheet of wafer. Do not spread chocolate over the top layer.
Gather the plastic wrap or foil from both sides and wrap the wafer cake well before refrigerating for a few hours or overnight.
Cut into diamond shapes before serving.