Chocolate Ripple Coffee Cake - cooking recipe

Ingredients

1 (250 g) packet chocolate ripple biscuits
600 ml cream, whipped till stiff with
1 dash vanilla
2 cups cooled extra strong black coffee (you can add a dash of Brandy to this if you want)
flake chocolate bar, crumbled

Preparation

You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
Dunk a biscuit in the coffee and then let excess coffee run of it.
Place the biscuit side up and stand it in the cream dab you put on the plate.
Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
Now cover the whole cake in the left over cream.
All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
Place cake in fridge for at least 4 or 5 hours.
Just before serving place crumbled flake on the top.
You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
It will still turn out fine.