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Chocolate sherry log
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Prep Time:
360 minutes
Cook Time:
Total Time:
360 minutes
Decadent chocolate ripple cake upgraded with sweet sherry and crunchy almonds.
Ingredients:
  • 500ml (2 cups) thickened cream
  • 50g icing sugar mixture
  • 4.40 gm vanilla extract or essence
  • 250-500ml (1-2 cups) sweet sherry or any liqueur (see tip)
  • 1 pkt chocolate-flavoured biscuits (such as chocolate ripple)
  • 50g (1/2 cup) flaked almonds, toasted
Instructions:
  • In a medium bowl, whip the cream, icing sugar, and vanilla until stiff peaks form. Pour the sherry into a separate bowl and ensure your serving plate, preferably long and rectangular, is ready.
  • Spread a line of cream down the center of the serving plate. Dip a biscuit in sherry, spread with a teaspoon of cream, and sandwich with another sherry-dipped biscuit. Repeat twice more, then stack all biscuits together with more cream to form a log shape standing upright on the plate. Continue sandwiching biscuits to cover the length of the platter or until you run out.
  • Spread an extra layer of cream over the log, then sprinkle with flaked almonds. Chill for at least 5 hours or overnight, covered with plastic wrap, before slicing diagonally to serve.

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