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This recipe pre-dates my 5 Ingredients philosophy.
Chocolate & Hazelnut Surpise Biscuit Cake
I know you’re wondering where the surprise comes into it this, and no it’s nothing like the ‘tuna surprise’ that my friend Kate’s sister Meghan invented when she was cooking at a pub in England. In that case the ‘surprise’ was that there wasn’t actually any tuna in the dish. I’m happy to report that here we have both chocolate and biscuits and hazelnuts present and accounted for and that the surprise is just how good a simple idea can actually be.
If you aren’t lucky enough to live in Australia or New Zealand and have access to Choc Ripple biscuits, I’m afraid that you’re going to have to experiment. What you’re looking for is a nice dark cocoa based plain rough topped cookie (think Oreo in colour) about 4 – 5cm in diameter. Good luck.
Feel free to play around with this, I’d be tempted to halve the chocolate drizzle as it is quite decadent but it’s up to you really. I’ve also heard of it being made with ginger nuts and chocolate grated over the top. Something I must remember to try.
Serves 8-10
1C cream (35% milk fat)
1t vanilla extract
250g (1/2 lb) marsapone
1 packet (250g or 1/2 lb) Arnott’s Choc Ripple biscuits
250g (1/2 lb) dark chocolate (approx 70% cocoa solids), broken into chunks
1/2C cream (35% milk fat)
small pinch salt
1 egg yolk, optional
60g (2 oz) hazelnuts, peeled, roasted & coarsely chopped
1. Whip 1C cream until soft peaks form, you don’t want it to be too firmly whipped as the thick marscapone will thicken things up. Stir through vanilla and marscapone. Take a biscuit and spread with a thin layer of cream mixture on the top side. Place on a work surface cream side up then repeat with another biscuit and stack it on top of the first. Repeat until all the biscuits are used and you have made three stacks.
2. Take a long serving platter and lay biscuit logs on it to create on big log. Cover as evenly as possible with remaining cream mixture and refrigerate for 30mins.
3. Meanwhile, bring the 1/2C cream to a simmer in a medium saucepan. Remove from the heat and add chocolate chunks and stir until chocolate is melted and smooth. If the mixture starts to separate, whisk through the egg yolk. Allow chocolate to cool until still runny but not hot enough to melt the cream.
4. Remove log from the fridge and scatter hazelnuts over the top. Drizzle over chocolate and return to the fridge for at least 2 hours or overnight. To serve remove from the fridge and slice on an angle so you get the striped ‘surprise’ effect with the biscuits.
Add to my Old Favourite Recipes
Step 5 is an interesting touch to your recipe,
I know Melanie!
Thx for the proofing 🙂