Black For­est ice-cream cake

Living Etc - - ENTERTAINING / ETC -

Serves 6 to 8

100g dark choco­late, chopped 125g un­salted but­ter, chopped 130g brown sugar 2 eggs

100g plain flour, sifted 2 ta­ble­spoons co­coa pow­der, sifted, plus ex­tra for dust­ing 500g cher­ries, halved and pit­ted 220g caster sugar 2 ta­ble­spoons lemon juice 1 tea­spoon vanilla-bean paste 80ml wa­ter 500ml vanilla ice cream 1l choco­late ice cream

To make the brownie lin­ing, pre­heat the oven to 180°C/gas mark 4. Line a lightly greased 37 x 25cm rec­tan­gu­lar Swiss-roll tin with non-stick bak­ing pa­per. Place the choco­late and but­ter in a medium saucepan over a low heat and stir fre­quently un­til melted and smooth.

Place the brown sugar, eggs, flour and co­coa in a bowl. Add the choco­late mix­ture and whisk un­til well com­bined. Pour into the tin and smooth with a pal­ette knife. Bake for 12-15 min­utes, or un­til cooked when tested with a skewer. Al­low to cool slightly be­fore re­frig­er­at­ing un­til cold.

Place the cher­ries, caster sugar, lemon juice, vanilla and wa­ter in a medium saucepan on a medium heat and stir to com­bine. Bring to the boil and cook, stir­ring oc­ca­sion­ally, for 25 min­utes, or un­til the liq­uid is re­duced and syrupy and the cher­ries are translu­cent. Trans­fer to a bowl and al­low to cool com­pletely.

Line a lightly greased 26 x 8 x 7.5cm tin with non-stick bak­ing pa­per. Us­ing the tin as a guide, trim the brownie to fit the tin and use it to line the base and sides. Freeze un­til ready to use.

Beat the vanilla ice cream in an elec­tric mixer for 1-2 min­utes, or un­til soft­ened. Add the cherry mix­ture and beat un­til com­bined. Spoon into the brownie-lined tin and spread evenly with a pal­ette knife. Freeze for 2-3 hours, or un­til frozen.

Beat the choco­late ice cream in an elec­tric mixer on a low set­ting for 1-2 min­utes, or un­til soft­ened. Spoon on to the cherry layer and spread evenly with a pal­ette knife. Leave in the freezer for 3-4 hours, or un­til frozen. In­vert the cake on to a serv­ing plate and dust with the ex­tra co­coa. Serve im­me­di­ately.

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