From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Choc Ripple Cake.html | 232 ++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 232 insertions(+) create mode 100644 Recipes/Choc Ripple Cake.html (limited to 'Recipes/Choc Ripple Cake.html') diff --git a/Recipes/Choc Ripple Cake.html b/Recipes/Choc Ripple Cake.html new file mode 100644 index 0000000..d3793cc --- /dev/null +++ b/Recipes/Choc Ripple Cake.html @@ -0,0 +1,232 @@ + + + + + + + + +
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Choc Ripple Cake

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Ingredients

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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

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Directions

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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.

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Notes

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

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Nutrition

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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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