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+ +

Choc Ripple Cake

- + - +

- +

- - - Prep Time: 6 hr 30 min - Total Time: 6 hr 30 min - Servings: 15 - - - Source: - - taste.com.au - - + + + Prep Time: 6 hr 30 min + + Total Time: 6 hr 30 min + + Servings: 15 + + + + Source: + + + taste.com.au +

- -

Ingredients

-                1 x 500ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 x 250g pkt Arnott's Choc Ripple biscuits
Fresh raspberries, to serve

-            

Ingredients

+            
+              1 x 500ml thickened cream
+            

+            
+              1 tsp caster sugar
+            

+            
+              1 tsp vanilla essence
+            

+            
+              1 x 250g pkt Arnott's Choc Ripple biscuits
+            

+            
+              Fresh raspberries, to serve
+            

+          

- + +

- -

- - - - -

Directions

-            Step 1
Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
Step 2
Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
Step 3
Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
Step 4
Top with the raspberries then slice the cake diagonally.

-        

+ + + - - -

Notes

Swap it: Omit the raspberries. At the end of step 1, stir in finely grated dark chocolate. Top the cake with chocolate curls.

Directions

+            
+              Step 1
Use an electric beater to beat the
+              cream, sugar and vanilla in a bowl until firm peaks form.
+            

+            
+              Step 2
Spread a little of the cream mixture
+              along a serving platter to make the base. Stand 1 biscuit upright
+              on its edge and spread with cream mixture. Place another biscuit
+              alongside and sandwich together. Continue layering with cream
+              mixture and remaining biscuits to form a log.
+            

+            
+              Step 3
Spread the remaining cream mixture
+              over biscuit log to cover. Place in the fridge for minimum of 6
+              hours to set.
+            

+            
+              Step 4
Top with the raspberries then slice
+              the cake diagonally.
+            

+          

- - - -

Nutrition

Fat: 11.2 grams fat
Calories: 36.33 calories
Saturated Fat: 6.0 grams saturated fat
Sodium: 216.1 milligrams sodium
Cholesterol: 333.3 milligrams cholesterol
Carbohydrate: 11.2 grams carbohydrates
Sugar: 2.5 grams sugar
Protein: 1.6 grams protein

+ - -

- -

Notes

+ Swap it: Omit the raspberries. + At the end of step 1, stir in finely grated dark chocolate. Top + the cake with chocolate curls. +

+ + +

Nutrition

+ Fat: 11.2 grams fat
Calories: 36.33 calories
Saturated + Fat: 6.0 grams saturated fat
Sodium: 216.1 milligrams + sodium
Cholesterol: 333.3 milligrams cholesterol
Carbohydrate: + 11.2 grams carbohydrates
Sugar: 2.5 grams sugar
Protein: + 1.6 grams protein +

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