Chocolate ripple and raspberry cake

Serves:

Ingredients

• 1 pkt Chocolate Fudge biscuits
• 600ml thickened cream
• 1 tsp vanilla essence
• 1tsp castor sugar
• 1 small block dark chocolate
• 1 punnet of raspberries or cherries

Method

Whip cream with vanilla and sugar until it forms stiff peaks.

Spread cream between biscuits generously and sandwich 6 at a time laying the stack on its side.

Proceed like this with the rest of the packet forming a row of barrels.

Spread the remaining cream all over with a palette knife forming a box shape.

Refrigerate for at least 6 hrs or overnight is best.

Shave dark chocolate generously all over the top and cover with raspberries I prefer cherries so have used these

Notes

• This is known as an icebox cake in other countries.
• You can lay it out in various patterns before you coat it. Some people like to brush the biscuits with liquer before they spread the cream on them.
• I topped it here with dark chocolate to go with the cherries but you can use a crushed Flake for a different touch.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand

Serving Suggestions

Note