Comments on: alchemy in a biscuit

By: Charles Chocolates Chocolate & Tea Tasting, and Chocolate Hazelnut Biscuit Cake | Annmarie Kostyk

Wed, 04 Aug 2010 17:19:06 +0000

[...] found this recipe a few weeks ago on a blog called The Stone Soup. My friend and I were looking for something easy, yet elegant looking for her young budding chefs [...]

By: Annmarie Kostyk

Annmarie Kostyk — Wed, 04 Aug 2010 17:01:45 +0000

Love this recipe! My friend’s children made this for a dinner party they were having. They were so proud when it was done! The little budding chefs that they are. I’ve posted it on my chocolate blog today Annmarie Kostyk, Chocolate Goddess with credits and trackbacks to you. Thanks!

By: jules

jules — Fri, 26 Mar 2010 01:16:31 +0000

hi sophia
choc chip and baileys sound like a perfect alternative version for this.
I’ve also been meaning to try a ginger version using gingernut cookies and stones green ginger wine without the chocolate

lisa – flake would be perfect on top of this cake – thx for sharing

By: Sophia

Sophia — Thu, 25 Mar 2010 17:02:27 +0000

Hi there, this looks familiar. My mum used to make a similar dessert with choc chip cookies soaked in sherry (but brandy would work too). They get to make a slanted stack (like a horizontal log but one overlapping the next if that makes sense). Then topped with whipped cream and dusted with cocoa powder for decoration. Yummy scrumptious and very easy. I can’t wait to try your version, but I want to experiment with the Baileys too (any excuse to experiment with Baileys, lol …).
Jules, keep up your blog, it’s great!

By: Lisa

Lisa — Sun, 28 Feb 2010 23:44:10 +0000

In australia we call it the chocolate ripple cake, often found on the chocolate ripple biscuit packet :) In mine I use cream and add a tsp of brandy to it… makes it yummy ! I also break up a cadbuary flake bar on top and then put some glazed red cherries or strawberries on top…. not sure if id melt the chocolate over the top its a rich cake as it is :) looks lovely though

By: foodnutzz

foodnutzz — Mon, 05 Jan 2009 06:58:50 +0000

Mmm…..if only our marketing team would allow me to do that with our recipe !!!

The joys of being able to be creative outside the restrictions of the everyday consumer’s pantry!

This recipe also works with Arnott’s Butternut Snaps and Ginger Nut (well with Ginger Nut’s from QLD, VIC, TAS, SA & WA …..think the NSW ones would be too hard…but I will try it out one day…think I have found a project for my next blog!!

Keep up the delicious work!

xSonja

By: Johanna

Johanna — Sat, 15 Nov 2008 12:31:18 +0000

chocolate ripple cake seems the reason for the existence of choc ripple biscuits – ours was always alcohol free which I like but I love your ideas for making it a bit posher!

By: Dani

Dani — Fri, 14 Nov 2008 06:32:03 +0000

chocolate ripple cake is the best. I tend to make it like your mum did. Not suitable for children.

By: cyn

cyn — Thu, 13 Nov 2008 21:19:10 +0000

mmm i love soaking my biscuits in coffee! this reminds me of an arnott’s version of tiramisu. it does look very pretty!

By: Annie

Annie — Thu, 13 Nov 2008 00:37:40 +0000

Choc ripple cake is one of my favourites, but something that I eat very rarely. This version just makes it seem less 80′s housewife, and more like something slightly fancy (but simple to make) to take to a dinner party.