Thursday, April 26, 2007

Chocolate Ripple Cake


300ml cream
1 tsp castor sugar
Vanilla essence
1 pack Arnott’s Chocolate Ripple Biscuits
Crushed nuts, grated chocolate or strawberries to decorate


Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream.
Place in refrigerator for at least 6 hours to set.
Before serving, decorate log with grated chocolate, if desired.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.

To add extra flavour to the cake, brush the biscuits with a spirit or liqueur of choice, for example rum or Kuhlua, before sandwiching together, or add a splash of alcohol to the cream before whipping.

For something different, instead of Chocolate Ripples, try Ginger Nuts and add some fresh ginger to the whipped cream.