Chocolate Cherry Icebox Cake
Recipe rating
4.6 out of 5 based on 1780 reviews
Description
Delicious Chocolate Cherry Icebox Cake using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Chocolate Pieces Milk Oz Cream Vanilla Pod Split Egg Yolks Caster Sugar Cocoa Powder Tbsp Chocolate Cake Brownies Cherry Morello Jam Kirsch Brandy Cherries Amaretti Biscuits Oz Cream Chocolate Curls
Ingredients With Quantity
- 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
Directions
- 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.
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