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Frozen Chocolate Cake

  • Something impressive
  • No bake

Arnott's product: Choc Ripple

Prep time: 25 min

Cooking time: 5 min

Chill time: 4 hours

Serves: 8


200g Arnotts Chocolate Ripple biscuits
50g unsalted butter, melted
50g dark chocolate, chopped
2 tbsp cocoa powder
1 tsp instant espresso coffee
150g dark chocolate, chopped
3 eggs, separated, plus 1 extra yolk
1 tsp vanilla extract
1/3 cup (80ml) amaretto liqueur
1/4 cup (55g) caster sugar 





  • Grease a 20cm springform cake pan and line with plastic wrap.
  • Crush biscuits in a food processor, then set aside 2 tbsp for topping. Pulse remaining biscuit crumbs with melted butter and cocoa, then use mixture to line the base of prepared pan. Chill while you make the filling.
  • Dissolve the coffee in 1/3 cup (80ml) boiling water. Place coffee mixture and chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) and stir until smooth. Remove from heat, then cool completely.
  • Add egg yolks, vanilla and amaretto to cooled chocolate mixture and stir well to combine.
  • In a separate bowl, whisk eggwhites to soft peaks, then slowly add the sugar and whisk until stiff and glossy. Gently fold eggwhite into chocolate mixture, then pour over the chilled base and freeze for at least 4 hours until firm (preferably overnight).
  • Before serving, leave in the fridge for 30 minutes to soften slightly.