Chocolate Ripple Cake
1 tsp castor sugar
1 pack Arnott’s Chocolate Ripple Biscuits
Crushed nuts, grated chocolate or seasonal berries to decorate
1. Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
2. 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.
3. Cover the log thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
4. Before serving, decorate log with grated chocolate, if desired.
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.
To add extra flavour to the cake, brush the biscuits with a spirit or liqueur of choice, for example rum or Kuhlua, before sandwiching together, or add a splash of alcohol to the cream before whipping.
For something different, instead of Chocolate Ripples, try Ginger Nuts and add some fresh ginger to the whipped cream.