Tuesday, 29 January 2008

Chocolate Ripple Cake

300ml cream
1 tsp caster sugar
Vanilla essence
1 pack Arnott’s Choc Ripple Biscuits
grated chocolate or seasonal berries 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. Serve with seasonal berries, if desired.
recipe and photo from Arnott's website
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