She had just gotten Kat's recipe for caramel slice and wanted to give it a whirl, but we also had been talking about making chocolate ripple cake for a long time. Chocolate ripple cake is when you take chocolate ripple biscuits and then smush them together with whipped cream and then cover the entire thing with whipped cream. Apparently, then the cookies/biscuits then get soft, like cake? I don't know. I've never been able to sample this Australian delicacy because no one makes the cookies from scratch and there are no gluten free chocolate ripple biscuits...No longer friends. No longer.
After doing some internet sleuthing we discovered Smitten Kitchen's Oreo cookies looked like they might be a great dupe for chocolate ripple biscuits.
And so, we got to baking.
Notes: I think if I were making just one chocolate ripple cake, I'd only use HALF of this recipe (unless I wanted to make some of the cookies as oreos, in which case, you know go all out).
1 1/4 cups Gluten Free all-purpose flour (We sadly had to use the sub par Orgran instead of my favourite White Wings.)
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1.5 cups sugar (Deb uses less sugar because apparently the cookie part of an oreo isn't that sweet? But according to Kirsti Chocolate Ripple biscuits are quite sweet)
140 grams room-temperature, unsalted butter
1 large egg
1. Preheat the oven to 190C. Line two baking trays with parchment paper.
2. In a food processor or a stand mixer mix together the flour, baking powder, baking soda, cocoa powder, sugar and salt. Next add in the softened butter, then the egg. Process until a dough is formed.
3. We wanted uniform cookies so we used Kirsti's tablespoon scoop - this made for some LARGE cookies (sadly not really uniform at all). Put dough on cookie sheets and press down gently with your fingers to flatten the cookies slightly. Then bake for 9 minutes, rotating the trays half way through (this was our downfall I think. We were so worried about undercooking them, that we charred a few of them! Whoops).
4. Let them cool completely.
5. Once they've cooled, whip 300 ml of cream with a splash of vanilla and few spoonfuls of icing sugar.
6. Find the plate/platter you'd like to serve your cake on. Smear whip cream along the bottom to help stabilise the cookies. Then "frost" one side of a cookie and place it vertically on the plate, "frost" another cookie, and sandwich it into the previous one. Continue to do so until you form a log of cookies of your desired length. Then "frost" the outside of the log with cream until it is completely coated.
7. Sadly you have to wait at least 6 hours before cutting into your chocolate ripple cake. Also if you cut it on the diagonal you'll get to see the pretty layers!
We also made a caramel slice. We got this recipe from Kat.
1 cup self raising gluten free flour
1 cup brown sugar
1 cup desiccated coconut
125 grams butter
1 can sweetened condensed milk
2 Tablespoons golden syrup
125g chopped dark chocolate
1. Preheat oven to 190C Combine the dry ingredients of the base. Melt the butter. Stir to combine. Press into a greased and lined brownie tin. Bake for 10 minutes.
2. Meanwhile place all the ingredients for the caramel into a saucepan over a low heat. Stir until it has thickened slightly. Then bring it slowly to a boil and remove from heat.
3. Once the the base is has done it's time, spread the caramel layer on the top of it, and bake for another 10 minutes.
4. When it has cooled completely, melt chocolate and butter in a double boiler and spread over the top of the slice. Let the topping set for a few minutes and then cut into squares.
I really like the caramel slice, but it did not so much like me. But Inspector Climate really loved the slice, and so he's pretty happy that he gets to eat it all week. However, the Chocolate Ripple Cake is everything I thought it would be and just a little bit more. I've been seeing Chocolate Ripple Cake at parties for years since being in Australia, but none of them have ever been gluten free. So to be able to finally taste it? Magical (almost like when I got to taste gluten free vegemite - but that was less magical and more...bizarre).
Which one of these will you be making first? The Chocolate Ripple Cake or the caramel slice?!
As for other other business: these recipes make number 28 and 29 on my life list to try 100 new recipes and post them on blog. Also, I will continue to harp on about the Survey (I think the prize will be Tim Tams and a knit (by me) hat!)!