Description
A delicious choc ripple cake made with chocolate biscuits and creamy filling.
Ingrédients
L'échelle
- 200g chocolate ripple biscuits
- 500ml thickened cream
- 250g cream cheese
- 1/2 cup icing sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, beat the cream cheese until smooth.
- Add icing sugar and vanilla extract, mix well.
- In another bowl, whip the thickened cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Dip each biscuit into milk briefly and layer them on a serving plate.
- Spread a layer of the cream mixture over the biscuits.
- Repeat the layers until all ingredients are used.
- Cover and refrigerate for at least 4 hours or overnight.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for best results.
- Store leftovers in the refrigerator.
- Top with chocolate shavings if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 0 minutes
- Catégorie: Dessert
- Méthode: No-Bake
- Cuisine: Australian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 300
- Sucre: 15g
- De Sodium: 50mg
- La graisse: 20g
- Graisses Saturées: 12g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 60mg
Mots-clés: choc ripple cake, chocolate dessert, no-bake cake