Recipe
Chocolate Ripple cake
INGREDIENTS LIST
250 g chocolate cookies (not chocolate coated though)
500 ml thickened cream
lightly sweetened and stiffly beaten
sweet sherry or raspberry jelly (optional)
DIRECTIONS
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.
Comments
Post a Comment