Black Forest ice-cream cake
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.