DifficultyEasy - Med - Hard
Chocolate ripple cake
Impress friends and family around the dinner table this Christmas with our Australian made chocolate ripple cake! Complete with locally sourced ingredients this scrumptious no-bake cake is a classic Aussie dessert.
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.
Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.
Just before serving, sprinkle with grated chocolate.
Tip: to help the biscuits soften try dipping them in a bowl of water with a splash of breakfast juice or peppermint essence