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Chocolate & Gingernut Ripple Cake Recipe

Chocolate & Gingernut Ripple Cake Recipe

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Ingredients:

Serving

1/3 cup milo
1/2 cup liqueur ( optional) or 1/2 cup milk (optional)
300 ml thickened cream
250 g gingernut biscuits
dark chocolate, grated, to serve

Directions:

Beat Milo and cream together until stiff peaks form.
Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
Using a flat knife, spread remaining milo mixture over log to cover.
Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	962.99 Kcal (4032 kJ)
Calories from fat	384.8 Kcal
		% Daily Value*
Total Fat	42.76g	66%
Sodium	155.84mg	6%
Potassium	10.43mg	0%
Total Carbs	107.78g	36%
Sugars	54.26g	217%
Protein	15.26g	31%
Calcium	0.3mg	0%

Amount Per 100 g
Calories	502.1 Kcal (2102 kJ)
Calories from fat	200.63 Kcal
		% Daily Value*
Total Fat	22.29g	66%
Sodium	81.26mg	6%
Potassium	5.44mg	0%
Total Carbs	56.19g	36%
Sugars	28.29g	217%
Protein	7.95g	31%
Calcium	0.2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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