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Choc ripple cake recipe

Photo: Choc ripple cake recipe

Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.


500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate


Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.


Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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