Choc Ripple Cake

Prep Time: 6 hr 30 min Total Time: 6 hr 30 min Servings: 15 Source:

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.

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