Totally Loaded Chocolate Ripple Mountain
This is a yummy variation for a chocolate ripple cake.
Preparation Time: 20 minutes
Cooking Time: 0 minutes - 6 hours refrigerate
Makes: 12 servings
Ingredients
2 tsp caster sugar
2 tsp vanilla essence
3 250f packets of Arnotts Chocolate Ripple biscuits
Kahlua
Frangelico
Cointreau
2 Flake
1 Peppermint Crisp (shredded)
1 Large Toblerone
Method
Use an electric beater to beat: 500ml cream, 1 tsp castor sugar, 1 tsp vanilla essence, add some Kahlua and Frangelico to taste. Beat until the cream has firm peaks.
Spread a little cream mixture along a platter to make a base. Build a block of biscuits to the shape you want, dip every 2nd or 3rd biscuit in Kahlua, spread cream on one side of every biscuit so they stay in shape as you build. Continue layering and shaping.
Use an electric beater to beat: 500ml cream, 1 tsp castor sugar, 1 tsp vanilla essence, add Frangelico to taste. Beat until the cream has firm peaks.
Spread the cream over the biscuits to cover.
Crumble the Flake and Peppermint Crisp and sprinkle over the cake. Place the Toblerone pieces around the cake.
Cut up the fruit and marinate in Cointreau. Refrigerate and stir every couple of hours until ready to serve cake.
Place in the fridge for at least 6 hours to set.
Sprinkle the fruit on top of the Toblerone pieces.
Enjoy!
Categories
#desserts
#chocolate
#cakes
%recipeyum
222997 - 2023-07-17 06:38:05