Chocolate Ripple

Chocolate Ripple Cake


  • 500ml thickened cream
  • ½ cup Nuttvia
  • 18 chocolate biscuits




  1. Whip the cream until it starts to thicken. Add half of the Nuttvia and continue to beat until soft peaks form.
  2. Smear some of the cream mixture onto a plate. Slather 1 tablespoon of the cream mixture onto one side of a cookie and place upright on the smeared plate. Slather one side of another cookie with the cream mixture and sandwich with the plain side of the other cookie. Continue, forming a circle until you have used all the cookies. Cover the cookies with remaining cream.
  3. Heat the remaining Nuttvia in the microwave for 20 seconds. Drizzle over the cake. Place in the refrigerator for at least 4 hours or overnight.
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