Christmas Cake Ice Cream Sandwiches

Pictured page 148

This is a great way to use up leftover cake.

20cm square or round Christmas cake 1 litre vanilla bean ice cream, softened 30ml brandy

150g glacé cherries

50g slivered almonds, roasted 150g dark chocolate, cut into chunks 10g freeze-dried raspberries

Line a 20cm square or round cake tin with baking paper, depending on the original cake shape. Make sure the paper hangs over the sides so it’s easy to lift out.

Using a sharp, serrated knife, cut the cake horizontally so you have two pieces approximately 1.5cm deep.

In a bowl, stir together softened ice cream, brandy, cherries and almonds.

Place one piece of the cake in the base of the prepared cake tin. Top with the ice cream mixture and use the back of a spoon to spread the mixture out evenly. Place the second piece of cake on top then cover with foil and freeze for 4 hours.

Once frozen, remove from tin, trim off edges and cut into 8 or 9 sandwiches. Place on a lined tray and return to freezer.

Optional extras: Place the chocolate in a bowl over a pot of simmering water and stir until it is completely melted. Set aside and let cool to room temperature.

Dip one end of each ice cream sandwich in the melted chocolate and place back on the lined tray. Sprinkle over crushed-up dried raspberries. Return to the freezer until chocolate has hardened, roughly 20 minutes. Makes 8-9 sandwiches 1 teaspoon vanilla bean paste or extract

3 egg yolks, size 7

30g cornflour

150g dark chocolate (50 percent cocoa solids),

cut into chunks 170g butter, cubed

370g dark chocolate (50 percent cocoa solids),

cut into chunks

3 eggs, size 7

375g granulated sugar

1 teaspoon vanilla bean paste or extract 125g plain flour

80g cocoa powder

½ teaspoon salt 375g plain unsweetened yoghurt 300ml cream

3 tablespoons caster sugar 1 teaspoon vanilla extract

¼ cup kirsch

400g jar morello cherries, drained

Fresh or freeze-dried cherries 1 tablespoon Valrhona caramel and dark

chocolate pearls

Chocolate custard: Place the milk, caster sugar and vanilla bean paste in a saucepan and bring to a simmer. In a heatproof bowl, whisk together the egg yolks and cornflour until thick and pale.

Pour half of the simmering milk into the egg yolk mixture and whisk until well combined. Then pour the egg yolk mixture into the saucepan and cook over a low heat until thickened. Remove from the heat and add the chocolate. Stir until the chocolate has melted through.

Pour into a heatproof bowl and cover with a circle of baking paper or plastic wrap. Place in the fridge to cool.

Brownie: Heat oven to 180°C. Line a 25 x 35cm tin with baking paper.

Set a large heatproof bowl over a pot of simmering water. Add the butter and 120g of the dark chocolate and stir frequently until the chocolate has completely melted. Remove the bowl from the heat and add the eggs, sugar and vanilla. Sift in the flour, cocoa powder and salt and stir until well combined. Fold through the remaining 250g of chocolate and pour into the tin. Bake for 30 minutes then cool.

To assemble: Beat together the yoghurt, cream, caster sugar and vanilla extract until soft peaks form. Trim the edges off the brownie and cut into 3cm squares. Place a third of the brownie pieces in the base of a bowl, roughly 22cm in diameter. Pour over 2 tablespoons of kirsch.

Top with half the chocolate custard, half of the morello cherries and half the whipped cream mixture. Repeat steps until you have two layers of everything.

To serve: Just before serving, top with the fresh or freeze-dried cherries, pearls and the remaining brownie. Serves 10