|Photo: Choc ripple cake recipe|
Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.
500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate
Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.
Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.
Step 4 Just before serving, sprinkle with grated chocolate.
Fat saturated 9.00g
Fat Total 15.00g
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g
Dietary Fibre –
All nutrition values are per serve.
Australian Good Taste – December 2010
Recipe by Arnott’s
Photography by Sue Ferris
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