Aussie Swiss Citrus Chocolate Ripple Cake
Recipe Images
Ingredients
1 pack Australian Arnott’s Chocolate Ripple Biscuits (or 8 oz of any plain chocolate cookies without frosting or chocolate coating)
12 oz whipping cream
1 tsp superfine or castor sugar
3 drops vanilla extract
5 fl oz clementine orange juice (about 2 oranges)
2 tbsp cocoa
3.5 oz orange-flavored dark Swiss chocolate (such as Lindt)
A widely made dessert by Aussies - super simple! And tastes amazing. This decadent version adds a European touch with rich Swiss chocolate and citrus.
Directions
Add sugar and vanilla to the cream and whip until stiff.
Mix in the clementine juice and cocoa powder.
Generously spread cream over a cookie and then place on another cookie to make a sandwich.
Repeat until all cookies are used and you have a "cookie log."
Coat the log generously with cream, making sure to completely cover all the cookies
Cover and refrigerate overnight so the cookies soften to a cake-like texture. (6-8 hour is probably enough if you're short on time)
Crush the chocolate into small pieces and decorate the log with it.
When serving, cut the cake on a diagonal angle rather than straight across the log so that you get a striped pattern of cookies and cream in each piece.
Additional Notes
I serve it with clementine pieces to give palate cleanser breaks. The beauty of this desert is that you can customize it with your own flair. For example, if you are not serving children you might like to add cointreau instead of clementine juice. To save time, you could even substitute the clementine juice with bottled orange juice.
