CHOCOLATE RIPPLE FRIDGE CAKE

I really wanted to try it cake from Ottolenghi's Comfort cookbook. Even though Helen says it's such a popular recipe here in Australia, we had never seen it in any BBQ we had been to in the last 40 years.... The other reason for making it was because my grandmother used to make a recipe using biscuits in a similar way, and wanted to compare the two recipes. I must say that I love them both!!

The traditional recipe is made with Arnott’s Choc Ripple biscuits, and I used them instead of making my own. However, here is the recipe to make your own if you fancy that.

Ingredients

3 tbsp milk (or 105ml if not using the Grand Marnier)
60ml Grand Marnier (if using)
1 espresso shot, regular or decaf (30ml)
650ml double cream
325g crème fraîche
50g icing sugar
1½ tsp vanilla extract
1½ tsp ground cinnamon
Biscuits

225g plain flour
50g cocoa powder
¾ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
100g unsalted butter, at room temperature
200g caster sugar
50ml vegetable oil
50g golden syrup
1 egg
Macerated strawberries
600g strawberries, hulled and quartered
1½ tbsp caster sugar
1 tsp finely shaved orange zest
2 tbsp Grand Marnier (or orange juice)
2 strips of orange zest, julienned

Method

If making your own biscuits, make them first.

Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a medium bowl.

Place the butter, sugar, oil and golden syrup in the bowl of a stand mixer with the paddle attachment in place. Beat on a medium speed for 2 minutes, until light and creamy. Scrape the sides of the bowl, then add the egg and beat again until combined. Reduce the speed to low, add the dry ingredients and mix until the dough comes together. Wrap and chill in the fridge for at least 2 hours.

When ready to bake, preheat the oven to 170°C fan.

Pinch off 30g pieces of dough and roll them into balls, then place them, spaced about 5cm apart, on two large parchment-lined baking trays. You should make about 23 balls. Flatten them with your hand – they should be about 5cm wide – then bake for 15 minutes, until firm and the tops are cracked or ‘rippled’. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

When ready to assemble the cake, combine the milk, Grand Marnier (if using) and espresso and set aside.

Place the cream, crème fraîche, icing sugar, vanilla extract and cinnamon in the bowl of the stand mixer with the whisk attachment in place. Whisk on a medium-high speed until soft peaks form: be careful not to over-whip, as the cream will thicken as you spread it.

Transfer 200g of the mixture to a small bowl and refrigerate: this will be used to finish the cake.

Pipe or dollop a roughly 30cm-long line (about 2cm wide) of the remaining cream mixture down the centre of a long cake plate or board: this is to help position the biscuits for assembly.

Take 20 of the biscuits and, working with one biscuit at a time, lightly brush both sides with the milk mixture: you want to just moisten the entire biscuit without drenching it. Then, using a small spatula or knife, spread 2 tablespoons of the cream on one side of the biscuit. Standing the biscuit upright, press it down on to one end of the strip of cream. Repeat with another biscuit, then place alongside the first biscuit, pressing to sandwich them together. Continue with the remaining biscuits to form a long log cake. Spread the remaining cream mixture over the top and sides of the log: don’t worry if it only barely covers the cake, as it will be topped up with the reserved cream the following day. Cover loosely and refrigerate for at least 6 hours or overnight.

About 15 minutes before you’re ready to serve, combine the strawberries in a bowl with the sugar, finely shaved orange zest and Grand Marnier. Leave to macerate for 10–15 minutes.

Meanwhile, spread the reserved cream over the top and sides of the log.

When ready to serve, tumble about half the strawberries along the top of the cake, pressing them on slightly to help them stick. Drizzle any syrup over and around the plate. Finish with the orange zest strips on top.

When serving, slice on the diagonal – warming the blade of the knife in a jug of hot water helps with the ‘cleanness’ of the slice – to reveal the stripes.

Serve with the remaining strawberries alongside.

Serves 8-10

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and ...

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Pla...

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriande...

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop th...

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c...

HOMECOOKING WITH TERESA

Search This Blog