Ingredients
- 1 tablespoon cocoa powder, sifted
- 2 teaspoons icing sugar mixture
- 2 cups thickened cream
- 415g can stoneless black cherries in syrup, drained
- 250g packet Arnott’s Choc Ripple biscuits
- Dark chocolate curls, to decorate
Description
Black Forest Choc Ripple Cake Recipe - Place Cocoa, Half The Sugar And 1 1/4 Cups Cream In A Bowl. Using An Electric Mixer, Beat Until Stiff Peaks Form. Finely Chop Three-quarters Of The Cherries. Fold Through Cocoa...
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter