Ice cream and chilled desserts
Chocolate ripple cake is one of the best-known no-bake cakes in Australian cuisine. It is made by stacking chocolate cookies with whipped cream to form a log. As it chills in the refrigerator, the cookies soften and take on the texture of a cake.
Using a mixer, whip the cold cream with the sugar and vanilla until stiff peaks form.
Spread a thin layer of cream on one side of each cookie, then stack the cookies in a row to form a long log.
Cover the entire log with the remaining cream and sprinkle the grated dark chocolate over it.
Wrap the coated log in plastic wrap and chill it in the refrigerator for at least 4 hours, until the cookies soften and take on the texture of cake.
Slice the chilled log diagonally and serve.
Chill the log in the refrigerator for at least 4 hours, or overnight if possible; the cookies soften during this time and cut like cake when sliced. Allergen: contains wheat (gluten), milk, and dairy products.
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