Ingredients
300ml cream
1 tsp caster sugar
1 tsp Vanilla extract
1 pack Arnott?s Choc Ripple Biscuits
Crushed nuts, grated chocolate or seasonal berries to decorate
ΒΌ cup liqueur of choice (kahlua, baileys etc) - optional
1 quantity of chocolate ganache (for decoration) if desired
Tools and sharing
Method
Add sugar and vanilla to the cream and whip until very stiff.
Brush biscuits with liqueur (if using) and join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream. Place in fridge for at least 6 hours to set.
Before serving, decorate log with grated chocolate like flake or drizzle with ganache, if desired.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.
Ganache
1 cup cream
1 cup dark chocolate (chopped or melts)
Heat cream in microwave or in a saucepan until almost boiling. Add chocolate and stir until melted and smooth. Set aside (not in the fridge) until thick. If the ganache sits for too long and becomes too thick to pour easily, heat in the microwave gently until it reaches the desired consistency.
Notes
This is a versatile and easy cake that everyone can make (kids included). It can be made in the classic log shape or enlarged to feed a crowd.
To make a big cake, just make the usual log, but then join logs together to make a square shape. Just make sure when you are joining them together you use plenty of cream so that they are all sandwiched well together.
You could also make this for a children?s birthday cake - form it into a caterpillar/worm shape and cover the outside with cream tinted with food colouring. Add some eyes using lollies and some liquorice feelers and you?re sorted.
