FoodOnTap FoodonTap Team

Ghostly Chocolate Ripple Cake

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Like it or not, Halloween seems to have hit our shores in a big way.  The little trick or treaters will be out in force and if, like my friends, you are hosting a little goblin party, this easy dessert will be a winner.  You just have to make it at least 6 hours before for the biscuits to soften.  Your ghost will stand out better on a dark coloured serving plate.

1 packet Chocolate Ripple biscuits

600ml thickened cream

1 teaspoon vanilla extract

2 tablespoons caster sugar

2 chocolate bits for eyes

Method:

Whip cream with vanilla extract and sugar until stiff peaks.

With a spoonful of cream, outline your ghost shape on the plate so you have a template to work to.  For the head, cover a biscuit in cream and lay flat on the plate.  Layer up 5 biscuits so that they will be the same height as a biscuit laid on its side.

Working down “glue” biscuits to each other with cream making sure they are totally covered (this helps them soften so that it will resemble a cake like texture). Just follow the pattern of your template.

Once finished use up cream to fill in any gaps and smooth over with a knife.

Cover with cling wrap and place in fridge for at least 6 hours (overnight is best).

When ready to serve, place chocolate bits on for eyes.

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