Chocolate Ripple cake

Recipe by JustJanS
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

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