Today’s inspiration came from a True Blue Aussie Culinary Delight…the Chocolate Ripple Cake. This dessert is a cinch to make. But don’t be fooled by the simplicity of the recipe..it is definitely one for Adults Only consumption. Enjoy!!!
1 tbsp instant coffee
1 1/2 tsp hot water
2 tbsp icing sugar, sifted
1 pkt (300g) Anzac biscuts
1 tbsp brandy (optional)
50g dark chocolate (optional)
Combine the hot water and instant coffee. Allow to cool.
Whisk the cream until soft peaks form then fold in the coffee and sugar. Stir lightly to avoid the cream curdling.
Pipe or spoon a little cream onto each biscuit.
Arrange the biscuits onto a plate, to form a ring. Brush lightly with brandy. Grate dark chocolate over the cake. Refrigerate until ready to serve.