THE Free Times is singing out to all those home cooks out there to share your favourite Christmas recipes with us on Facebook.
Free Times advertising account executive and foodie Natasha Sheahan has started the ball rolling with her simple yet delightful Chocolate Ripple Cake.
Post your recipe here on our Facebook page, and there’s a chance you’ll see it featured in our upcoming ‘Christmas Wrap’ pages in print too.
Natasha’s Chocolate Ripple Cake
Ingredients:
500ml thickened cream
1 teaspoon caster sugar
1 teaspoon vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Method:
1: Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
2: Spread a little of the cream mixture along a serving platter to make the base. Stand one biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
3: Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of six hours to set.
4: Top with your choice of toppings, eg: grated chocolate, raspberries, coconut, etc.
