Chocolate Cherry Icebox Cake
Chocolate Cherry Icebox Cake
A practical Chocolate Cherry Icebox Cake recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 100G/3 1/2Oz Dark Chocolate, Broken Into Pieces
- 300Ml/10Fl Oz Full-Fat Milk
- 300Ml/10Fl Oz Double Cream
- 1 Vanilla Pod, Split
- 6 Free-Range Egg Yolks
- 100G/3 1/2Oz Caster Sugar
- 2 Tbsp Cocoa Powder
- 1 Tbsp Cornflour
- 400G/14Oz Chocolate Cake Or Brownies
- 50G/1 3/4Oz Black Cherry Or Morello Cherry Jam
- 100G/3 1/2Oz Kirsch Or Cherry Brandy
- 300G/10 1/2Oz Pitted Black Cherries
- 150G/5 1/2Oz Amaretti Biscuits
- 300Ml/10Fl Oz Double Cream
- Chocolate Curls, To Decorate
Method
- Melt the chocolate pieces over double boiler.
- Combine milk, cream, vanilla pod and seeds into a medium saucepan over a medium heat.
- When hot, remove pod and add the milk chocolate mixture.
- Return to the heat and cook, stirring, for 5 minutes.
- Cover the pan and set aside.
- Whisk together egg yolks, sugar and cocoa.
- Add to the milk chocolate mixture and cook until thick enough to coat the back of a metal spoon and coats the back of a spoon.
- Remove pan from heat and let cool.
- Stir in the cocoa powder and cocoa powder.
- Preheat the oven to 170 degrees celcius.
- Butter a 20cm square cake tin and line with baking parchment.
- Spread 1 cup of the brownie crumbles over the bottom of the tin.
- Spread the cherry morello jam over the brownie crumbles.
- Drizzle with cherry brandy.
- Sprinkle with cherries.
- Cover with a layer of the mousse.
- Top with another layer of brownie crumbles.
- In a small bowl, blend the cream, remaining brownie crumbles and chocolate.
- Spread this mixture over the top of the cake.
- Finish with the last layer of mousse and cherries.
- Chill for 4 hours in the refrigerator.
- Remove from the tin and arrange the chocolate curls over the top and serve.