Double Choc Ripple Cake - For Grown Ups
Posted on 19/07/2010

INGREDIENTS

1 Packet Vitarium Choc Ripple Mix
600ml Thickened Cream
2 tablespoons sugar
1 tablespoons Cocoa
2 teaspoons Tia Maria Liqueur or Liqueur of choice
1 teaspoon instant coffee powder
1 teaspoon hot water (may need a little more)
1 tablespoon extra liqueur

STEP ONE

Bake Chocolate Ripple Biscuits using cooking instructions on Vitarium Chocolate Ripple Mix packet being careful to make biscuits uniform in size and shape.

STEP TWO

Combine thickened cream and sugar in a bowl.

STEP THREE

In a separate bowl blend cocoa, Liqueur, instant coffee powder and hot water to form a smooth paste - needs to be slightly running in consistency.

STEP FOUR

Add paste to cream and sugar mixture and beat until firm peaks form.

STEP FIVE

Using pastry brush paint cooled Chocolate Ripple Biscuits with extra Liqueur and sandwich each biscuit with chocolate cream mixture to form a log.

STEP SIX

Using remaining cream cover the outside of the biscuit log being sure to coat the entire log. Refrigerate over night to allow biscuits to soften. Serve with plain whipped cream and strawberries. - Enjoy!