Tuesday, January 1, 2019
A Truly Decadent Dessert
I travel a lot for my day job. Mostly it’s just around the country but sometimes it’s overseas. The main problem is that all I see is airports and conference rooms, except if I can sneak a day of personal time here and there to sightsee.
A few years ago I wrote the “Gay Travel Inc.” series, and the owner of Gay Travel Inc., Tyler Robbins, sent Quentin Wood to Australia. In “Gay Lovers Down Under” Quentin’s guide, Juz, introduces Quentin to all sorts of Australian food, but the sexiest of them all is the Chocolate Ripple Cake.
The Gay Travel Inc. books are available here: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=Gay+Travel+Inc+series+Berengaria
1 packet of chocolate ripple biscuits, or any other plain chocolate cookies (not chocolate coated, chocolate flavored)
170 oz of thick cream
1 chocolate bar, shaved or diced for decoration
Small amount of liqueur (optional)
Pour cream into a bowl and beat until thick and stiff
Line a long narrow serving dish with a small amount of beaten cream
Brush liqueur onto each cookie (optional)
Sandwich two cookies together with cream and stand them upright on their side in the cream on the serving dish
Continue with all the cookies ensuring each one has cream on both sides
Cover the log cake with cream
Decorate lavishly with chopped or shaved chocolate