Classic Chocolate Ripple Cake - The Delightful Cook



Ingredients


1 x 600ml heavy whipping cream

2 x 250g pkt Arnott's Choc Ripple biscuits or any sweet chocolate biscuit

4 x Cadbury Flake Chocolate Bars, roughly crumbled

3 x Kinder Bueno Chocolate Bar, roughly chopped


Method


Pour the cream in a large bowl. Using an electric beater to beat the cream until stiff peaks are formed.


On a large serving platter, spread a little of the whipped cream on the base of the platter as this will help keep the biscuits upright.


Take one chocolate biscuit and add 1 tbsp. of whipped cream on one side. Place another biscuit alongside and sandwich together. Continue this process until you have stacked four biscuits together. Place this upright on it's edge on the thin layer cream. Repeat this process until all the biscuits have been used. I have created a long rectangle shape but you can be creative with this and make which ever shape you prefer. My mum used to make numbers for our birthdays!


Cover with plastic wrap and place in the fridge for up to 6 hours or overnight. This will help make the biscuits beautiful and soft to slice.


Just before serving I add a layer of freshly whipped cream all over and then cover with crushed chocolate flakes and chopped kinder Bueno. Alternatively, you can use fresh berries, like strawberries, raspberries or blueberries can be used in replace of the chocolate.


Buon Appetito!