Choc Ripple Cake
A sensational dessert featuring layers of cream and chocolate ripple biscuits, easy to make and perfect for any occasion.
Ingrédients
Main Ingredients
- 200 g chocolate ripple biscuits Look for gluten-free alternatives if needed.
- 1 cup milk Used for dipping the biscuits.
- 500 ml thickened cream Ensure it is cold for whipping.
- 1/2 cup icing sugar Can be reduced for a less sweet version.
- 1 teaspoon vanilla extract Optional flavor enhancement.
- Chocolate shavings For garnish.
Instructions
Preparation
- Start by assembling all your ingredients. Measure out 200g of chocolate ripple biscuits and set aside 1 cup of milk in a shallow bowl.
- Ensure that your heavy cream is cold; this will help in achieving the desired whipped texture.
Assembly
- Dip each chocolate ripple biscuit briefly into the milk. Arrange a single layer of these dipped biscuits in a rectangular dish.
- In a mixing bowl, whip the cold thickened cream, icing sugar, and vanilla extract using an electric mixer until soft peaks form, about 3-5 minutes.
- Spread a generous portion of the whipped cream over the layer of biscuits. Repeat the layering process until all ingredients are used, ending with a layer of cream on top.
Chilling
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best results.
Garnishing and Serving
- Sprinkle chocolate shavings on top right before serving.
- Use a sharp knife to cut neat slices and serve chilled.
Notes
Store in the refrigerator for up to five days, covered. For freezing, wrap individual slices and store in an airtight container for up to a month.