Super Easy Salted Caramel Chocolate Ripple Cake #desserts #sweets

The simplest 10 moment Salted Caramel Chocolate Ripple Cake!! This is a flat out work of art… and the most totally straightforward sweet!

Thus, you just whip the cream (don't include any sugar on the grounds that the caramel sauce will improve it enough). Overlap through the caramel sauce (if it's an extremely thick sauce, pop it in the microwave and warm it up so it's somewhat runny-yet then ensure it's chilled off before collapsing it through the cream). Sandwich the chocolate swell bread rolls with the caramel cream and afterward cover the whole outside. Cover. Cover. Cover. (Ugh I don't think I like that word..!).

Pop it into the ice chest short-term – this isn't totally important, however doing so will give the bread rolls time to go all delightfully delicate. At that point when you're prepared to serve, go insane improving your cake! I'm talking salted caramel popcorn, Maltesers, extra salted caramel sauce… anything you like, truly! What's more, recollect, Christmas calories don't tally (hehe), so the more over-the-top your cake is, the better!! xx

Also Try Our Recipe : Easy Strawberry, Jello and Angel Food Cake Dessert Recipe

Ingredients

• 600 ml thickened cream
• 1/4 cup salted caramel sauce or plain caramel sauce
• 250 g Arnott's Choc Ripple biscuits
• extra salted caramel sauce Maltesers and salted caramel popcorn, to decorate
• Chocolate honeycomb Maltesers and fresh raspberries, to decorate

Instructions
Conventional Method

1. Place the cream into a bowl.
2. Beat with handheld beaters or a stand-mixer until soft peaks form. Gently fold through the salted caramel sauce until combined.
3. Spread some of the caramel whipped cream along the base of your serving dish.
4. Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand.
5. Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 biscuits and then join that stack to the serving platter to form one long log.
6. Repeat until all of the biscuits have been used.
7. Use the remaining caramel whipped cream to spread over the entire outside of the log.
8. For best results, place in the fridge overnight before serving.
9. Decorate with extra salted caramel sauce, Maltesers and salted caramel popcorn just before serving.

Thermomix Method

1. Place the cream into the TM bowl. Mix on Speed 3.5 until soft peaks form (this can take anywhere between 10 seconds and a couple of minutes depending on the freshness of your cream, so make sure you watch it carefully as you don't want to over-whip the cream).
2. Gently fold through the salted caramel sauce with the spatula.
3. Spread some of the caramel whipped cream along the base of your serving dish.
4. Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand. Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 biscuits and then join that stack to the serving platter to form one long log.
5. Repeat until all of the biscuits have been used.
6. Use the remaining caramel whipped cream to spread over the entire outside of the log.
7. For best results, place in the fridge overnight before serving.
8. Decorate with extra salted caramel sauce, Maltesers and salted caramel popcorn.

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