Chocolate Ripple Cake Recipe Variations Food

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CHOCOLATE RIPPLE CAKE



Chocolate Ripple cake image

This is a REALLY popular Aussie dessert-one that you often find at potlucks. It's simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring.

Provided by JustJanS

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

250 g chocolate cookies (not chocolate coated though)
500 ml thickened cream, lightly sweetened and stiffly beaten
sweet sherry or raspberry jelly (optional)

Steps:

  • Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
  • spread the smooth side of the cookie thickly with cream and repeat.
  • Sandwich the two you have done together and stand them on a plate.
  • Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
  • Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.

Nutrition Facts : Calories 428.6, Fat 32.2, SaturatedFat 18.2, Cholesterol 95.2, Sodium 316.4, Carbohydrate 32.7, Fiber 1.4, Sugar 12.4, Protein 4.6

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