Tuesday, 11 December 2012

Black Forest Choc Ripple Cake

Make this Christmas a sweet one with gorgeous food gifts, baking and hot and cold dessert recipes.
This time Black Forest cake is given a modern twist with the addition of Choc Ripple biscuits.

1 tablespoon cocoa powder, sifted
2 teaspoons icing sugar mixture
2 cups thickened cream
415g can stoneless black cherries in syrup, drained
250g packet Choc Ripple biscuits
Dark chocolate curls, to decorate


1. Place cocoa, half the sugar and 1 1/4 cups cream in a bowl. Using an electric mixer, beat until stiff peaks form. Finely chop three-quarters of the cherries. Fold through cocoa mixture.

2. Spread 2 tablespoons cream mixture along a plate. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering cream mixture and remaining biscuits to form a log. Spread remaining cream mixture over top and sides of log. Refrigerate, covered, overnight.

3. Just before serving, use an electric mixer to beat remaining cream and sugar until stiff peaks form. Spread cream mixture over top and sides of log. Top with remaining cherries. Decorate with chocolate curls. Slice on an angle to create striped effect. Serve.

Enjoy, Shining Stars!


shabana MUA said...

This looks so yummy! :)