Chocolate ripple fridge cake | Ottolenghi COMFORT

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

chocolate ripple biscuits

🥗Healthier: whole grain biscuits

💰Cheaper: plain biscuits

Whole grain adds fiber, while plain biscuits are more accessible.

Sift together flour, baking powder, baking soda, salt, and cocoa powder.

Mix butter, sugar, and oil until combined, then add golden syrup and egg.

Chill the dough for a couple of hours.

Divide the dough into 30g balls and shape them.

Bake the cookies at 170°C for about 15 minutes until crispy and crackly.

Whip heavy cream with crème fraîche, vanilla, cinnamon, and icing sugar to medium soft peaks.

Prepare a soaking mixture of coffee and milk.

Lightly soak the biscuits with the coffee mixture.

Spread a layer of cream on a serving dish to secure the first biscuit layer.

Layer the soaked biscuits and cream, repeating until all are used, finishing with cream on top.

Chill the cake in the refrigerator for at least 6 hours, preferably overnight.

Garnish with orange zest and strawberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens