Practical Method to Homemade Appetizing Choc Ripple Log Cake
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To cook an extraordinary Choc Ripple Log Cake, below are the ingridients needed:
- Take 2 cups (500 ml) of Thickened Cream.
- Take 1 tablespoon of Caster Sugar.
- Prepare 2 tablespoons of Liqueur of your choice *optional.
- Provide of *e.g. Cointreau, Kirsch, Baileys, Grand Marnier, etc.
- You need 1 pack (250 g) of Arnott’s Choc Ripple Biscuits.
After preparing the components, now you are ready to cook your appetizing Choc Ripple Log Cake by following the procedures below:
- Using a whisk or electric mixer, beat Cream and Caster Sugar in a bowl until soft peaks form. Add Liqueur of your choice (*optional) and beat well..
- Spread some whipped cream quite thickly on a serving plate to make the base. Stand 1 biscuit upright on its edge. Spread some cream on another biscuit, and place next to the first biscuit and sandwich together. Continue layering with cream and biscuits to form a log OR 2 logs..
- Note: This is just a way to assemble biscuits and cream. Be creative and assemble them as you like, especially to suit the size and shape of the serving plate..
- Spread the remaining cream over the log to cover completely. Place in the fridge overnight or at least for 6 hours to allow the biscuits to soften and set..
- Tips: You can decorate the log with shaved Chocolate OR fruit such as Raspberries or Cherries. When you cut the log, cut diagonally so that you see the stripe pattern..
Spread a little cream onto the base of a serving plate. If you've made a chocolate ripple cake before, you'll know how easy they are! Simply spread whipped cream over chocolate biscuits, make them into a nice log shape on a serving board, cover in more whipped cream, chill overnight and decorate. You don't even need to turn on the oven. Cover the log/ring thickly and entirely with the remaining cream.
Recipe : Choc Ripple Log Cake
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