If you live in Australia, or have been to that country before, you might have stasted the decadence of a cookie called Arnott’s Chocolate Ripple Biscuit. It is similar to the Oreos you get in the US, just more crunchy, with a dark chocolate ripple effect instead of white cream. These biscuits are so popular in Australia, that almost everyone keeps a packet or two at home, and often uses them to make the famous Chocolate Ripple Cake. What you see below is one such re-creation, recipe & photo shared by Jules from the StoneSoup Kitchen. Its a fancy yet fuss-free biscuit cake that needs no baking, and no elaborate preparation.
Basically, you can use any nice dark cocoa based plain cookie, or even the omnipresent Marie biscuits that you can find everywhere. You won’t be able to create the same ripple effect, but it will be a lovely dessert, nonetheless! The recipe below calls for Hazelnut, as its best paired with chocolate, but feel free to use pecans, walnuts or even ground peanuts, if you so prefer. The Biscuit Cake is so good, a variation of this Log cake recipe was even served at the Royal Wedding! Don’t believe me? Check out Daily Candy’s post about the Royal Wedding Biscuit Cake
Chocolate Biscuit Log Cake
1 cup + 1/2 cup heavy cream
1 tsp vanilla extract
1/2 lb mascarpone cream
1 packet (1/2lb) Marie biscuits (or any round biscuits that you like)
1/2 lb dark chocolate , broken into chunks
small pinch salt
2 oz. hazelnuts, peeled, roasted & coarsely chopped
Whip 1 cup cream until soft peaks form, you don’t want it to be too firmly whipped as the thick mascarpone will thicken things up. Stir through vanilla and mascarpone and mix well to make a thick mixture.
Take a biscuit and spread with a thin layer of cream mixture on the top side. Place on a work surface cream side up then repeat with another biscuit and stack it on top of the first. Repeat until all the biscuits are used and you have made three stacks.
Take a long serving platter and lay biscuit logs on it, touching side by side, to create one big log. Cover as evenly as possible with the remaining cream mixture and refrigerate for at least 30 mins.
Meanwhile, bring the other 1/2 cup cream to a simmer in a medium saucepan. Remove from the heat and add chocolate chunks and stir until chocolate is melted and smooth. Allow chocolate to cool until still runny but not hot enough to melt the cream.
Remove log from the fridge and scatter hazelnuts over the top. Drizzle over chocolate and return to the fridge for at least 2 hours or overnight. To serve remove from the fridge and slice on an angle so you get the striped layered-cake effect with the chocolate-covered biscuits.
Sprinkle more crushed hazelnuts of pecans on the top, and serve immediately. You can even add a scoop of vanilla-bean ice cream to make an elegant dessert.
This is a lovely biscuit cake, made decadent by using mascarpone and heavy cream. Of course, I think adding some Nutella to the cream, along with the chocolate, or spreading Nutella between the biscuit layers would be an equally delicious alternative. I love the look, feel and texture of this log cake, and I’m sure you’ll enjoy it too!