Tuesday, 24 January 2012
Chocolate Ripple Cake
I assume thats partly because it's so incredibly easy that even people who have difficulty in the kitchen could make it. Plus without any actual cooking its a great recipe to get the kids involved in.
For the decorations you can use anything you like, dust with some cocoa, sprinkle with flake or chopped cherry ripe or different fresh fruits.
If your like me and are a little bit pavlova challenged than chocolate ripple cake is the perfect dessert for this Australia Day!
250gm packet chocolate ripple biscuits
1 tsp caster sugar
1 tsp vanilla essence
500ml thickened cream
50gm milk chocolate melts
1. Using an electric mixer, beat the cream, sugar and vanilla until stiff peaks form. This take a little while.
2. Spread a small amount of the cream onto your serving plate to form a base for the biscuits to stand on. Take one biscuit and spread some cream on one side, sandwich with another biscuit. Continue this with 4 or 5 biscuits to make a small tower, before laying them on their side on the tray. This just makes it easier to start the log. Continue with remaining biscuits.
3. Spread the remaining cream all over the outside, making sure it is even and well covered. Place in the fridge for approx 6 hours.
4. Meanwhile, place the chocolate melts in a small microwave safe bowl. Microwave on medium for 1 minute, stirring after 30 seconds, until chocolate is melted and smooth.
Dip the strawberries in one by one and lay them on a small plate or tray lined with baking paper. Set aside for the chocolate to set.
5. Just before serving, remove the chocolate ripple cake from the fridge and top with the chocolate coated strawberries. Cut slices diagonally so you can see the layers inside.