SERVES 12 Persons
PREPARATION TIME 25 min.
Chocolate Ripple Cake looks way more complicated to make than it is! Here we show you how to make chocolate ripple cake with a twist. We like to add fresh berries and chocolate melt for the final touches. If Peppermint isn't your thing you can leave that out - otherwise add a bit more for a variation!
- 1 packet Arnott’s Chocolate Ripple biscuits
- 2 Peppermint Crisp chocolate bars
- 2 eggs
- 2 egg yolks
- 2/3 cup caster sugar
- 400 ml cream
- 100 g butter, melted
- 150 g choc melts, plus another 50g for decoration
- To serve, fresh berries
Process chocolate ripple biscuits in a food processor until crumbly. Set aside. Break up Peppermint Crisp, process until crumbly and set aside. Whisk eggs, yolks and sugar in a heatproof bowl until light and fluffy.
Place the bowl over a saucepan of simmering water (don’t let the bowl touch water) and gently whisk egg mixture for 6–8 minutes until pale, thick and increased in volume. Remove bowl from heat and continue to whisk until the bowl is cool to touch on the outside.
Using electric beaters, beat cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through 4 tbs of biscuits and Peppermint Crisp.
Pour mixture into the Bake 2 Basics Jel Ring®, leaving approximately 1.5cm from top, Seal and freeze upside-down for 2 hours.
Combine remaining biscuit crumbs and butter in a bowl. Melt chocolate in a microwave dish for approximately 1 minute on medium (50%/500 watt), until melted.
Remove partially frozen Semifreddo from freezer and remove the base of Jel Ring. Sprinkle the biscuit mixture evenly over the Semifreddo, gently pressing crumbs into the curves with the back of a spoon. Evenly pour melted chocolate over the biscuit, Seal and freeze overnight.
To serve, sit at room temperature for approximately 5 minutes then un-mould onto a serving plate. Drizzle melted chocolate over the top and serve wedges with fresh berries.