Chocolate Ripple Cake

Prep Time:
30 mins
Cook Time:
Total Time:
30 mins (plus 3 hrs refrigeration)
A word from the cook
There's nothing better than a good friend, except a good friend with chocolate.

1 packet chocolate ripple biscuits
300ml whipped cream
100ml dry sherry or scotch (optional)
1 Peppermint crisp

  1. Whip cream with sugar and vanilla essence.
  2. Spread a little of the cream along a long serving plate to make a base.
  3. Pour a small amount (about 100ml) of dry sherry or scotch into a small shallow bowl.
  4. Dip the first biscuit into the sherry/scotch and then spread one side with cream.
  5. Repeat this process with the next two biscuits until you have 3 layers of biscuits.
  6. Place upright on the serving plate.
  7. Continue to dip and cream biscuits adding to the log as you go.
  8. When the whole packet of the biscuits has been used, spread remaining cream to cover the log completely.
  9. Decorate with chopped peppermint crisp.
  10. Refrigerate at lest 3 hours to ensure that biscuits are softened before serving.
  11. Cut slices on the diagonal to achieve the best presentation.



0 Notes