Thursday, November 3, 2011

Choc Ripple cake















Create an impressive cake without ever turning on the oven. Taste members adore this choc ripple refrigerator cake and for good reason. 

Preparation Time

20 - 380 minutes

Ingredients (serves 9)

  • 2 cups (500ml) thickened cream
  • 1 tsp caster sugar
  • 1 tsp vanilla essence
  • 1 x 250g packet Arnott’s Choc
  • Ripple biscuits
  • Raspberries or seasonal berries to decorate

 

Method

  1. Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
  2. Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a cake.
  3. Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
  4. Just before serving, sprinkle cake with seasonal berries.

 

Notes

Tip: To create a beautiful stripy pattern, slice on an angle.
Variations: Peanut Brittle: Sprinkle chopped peanut brittle over chilled cake.
Scorched Almonds: Roughly chop scorched almonds and sprinkle over chilled cake.
White Choc: Fold grated white chocolate through cream mixture. Follow steps 2 and 3 of recipe. Serve Choc Ripple cake topped with white chocolate curls.
To make chocolate curls, spread melted chocolate on a marble board. Allow to set. Scrape a knife on an angle over chocolate to form curls.
Brandied Cherries: Combine halved cherries and brandy in a bowl. Stand for 10 minutes. Spoon cherry mixture over chilled cake.

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