Description
This Condensed Milk Choc Ripple Log is a rich, fudgy dessert layered with Choc Ripple biscuits soaked in a creamy condensed milk and cocoa mixture, then baked until gooey in the center. Quick, indulgent, and perfect with ice cream, it’s a simple show-stopping treat for any occasion.
Ingredients
Scale
- 395 g can sweetened condensed milk
- 1 egg
- 1 tsp vanilla extract
- 125 ml (1/2 cup) milk
- 2 tbsp cocoa powder
- 1 tbsp plain flour
- 250 g packet Arnott’s Choc Ripple biscuits
- 100 g CADBURY Baking Dark Chocolate, chopped
- CADBURY Baking Dark Chocolate Melts, melted, to drizzle
- Vanilla ice cream, to serve
- Cocoa powder, to dust
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 10 x 20 cm loaf pan with baking paper, leaving sides overhanging for easy removal.
- In a jug, whisk together condensed milk, egg, vanilla extract, milk, cocoa powder, and flour until smooth.
- Place one-third of the Choc Ripple biscuits in the prepared pan to cover the base.
- Pour one-third of the condensed milk mixture over the biscuits and sprinkle with 30 g chopped dark chocolate.
- Repeat layering twice more with the remaining biscuits, condensed milk mixture, and dark chocolate, pressing lightly on the top layer.
- Bake for 35 minutes or until set but slightly wobbly in the center.
- Allow to cool in the pan for 15 minutes before lifting onto a serving platter.
- Melt the dark chocolate melts and drizzle over the top, then dust with cocoa powder.
- Serve warm or at room temperature with vanilla ice cream.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg