I have grown up knowing this as Grog Log, it was Mum's last minute dinner party quick fix - although it is always best made the day before. And it wasn't till many years later that I realised there was actually a recipe called Chocolate Ripple Log
WHAT YOU WILL NEED
- 1 large bottle thickened cream
- 1 packet Arnott’s Choc Ripple biscuits or two depending on the size your making
- Grog - Marsala, Kahlua or even port(omit this if your wanting a child friendly version)
- Chocolate Flake
- Raspberries or seasonal berries to decorate
- In a bowl whip the cream using an electric beater until stiff.
- Pour a little Grog into a shallow bowl.
- Spread a little cream onto the base of a serving plate, then quickly working with one biscuit at a time, dunk into grog and then spread a little of the cream onto the biscuit, stand in the cream on the serving plate, repeat and then sandwich with another biscuit. Continue repeating this step until all biscuits have been used and form a cake.
- Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for as long as you can too set ( I found recipes said a minimum of 6 hours to set) I just go with the time I have. It is always better the next day, that's if there is left overs.
Just before serving, sprinkle cake with broken pieces of flake and decorate with seasonal berries.
Tips I found surfing the net.
- To create a beautiful stripy pattern, slice on an angle.
- Peanut Brittle- Sprinkle chopped peanut brittle over chilled cake.
- Peppermint - Sprinkle chopped Choc Peppermint bar over chilled cake.
- Raspberry coulis is also a nice accompaniment