• 6servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 x 85 g packets raspberry flavoured jelly

  2. 1 x 425 g can raspberries,

  3. 1 x 250 g packaged chocolate roll,

  4. 2 tablespoons coffee flavoured liqueur e.g

  5. 1/5 x 300 mL bottles thickened

  6. 1 x 250 g block dark chocolate,

  7. 1 x 50 g flake Whipped cream,

Instructions Jump to Ingredients ↑

  1. Place jelly crystals in a measuring jug, stir in enough boiling water to make 2 cups, stir until dissolved. Allow to cool.

  2. Stir in raspberries and enough cold water to make up to a litre. Pour jelly mixture into the base of a 12 cup capacity serving bowl, refrigerate until set.

  3. Place cake on top of jelly and drizzle with liqueur.

  4. Beat cream in a small bowl with an electric mixer until soft peaks form, add cooled melted chocolate. Beat until smooth.

  5. Spread chocolate cream over the cake. Cover and refrigerate until cold.

  6. Decorate with extra cream, flake bar and strawberries.


Send feedback