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Comment The warm chocolate sauce gives this cherry-flavoured frozen dessert a touch of elegance. Ingredients Melted butter, to grease 250g butter, at room temperature, chopped 315g (1 1/2 cups) caster sugar 4 eggs 2 teaspoons vanilla extract 225g (1 1/2 cups) self-raising flour 115g (3/4 cup) plain flour 95g (1 cup) cocoa powder 250ml (1 cup) milk 2 x 415g cans Stoneless Black Cherries 1 tablespoon kirsch liqueur (optional) 2L (2 cups) vanilla ice-cream, softened 1 x 300ml ctn thickened cream 250g dark cooking chocolate, finely chopped 2 teaspoons vanilla extract, extra
Preparation Method Step 1 Preheat oven to 180C. Brush a 23cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper. Step 2 Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Step 3 Sift the combined flours and cocoa into a bowl. Use a large metal spoon to fold the flour mixture, alternately with the milk, into the egg mixture until well combined. Pour into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool. Transfer to a wire rack to cool completely. Step 4 Use a serrated knife to cut the cake in half horizontally. Place the base, cut-side up, in pan. Drain cherries, reserving 125ml (1/2 cup) of syrup. Add kirsch, if desired, to reserved syrup and stir to combine. Brush half the syrup over the cake in the pan. Step 5 Arrange cherries over the cake. Top with ice-cream and smooth the surface. Brush the cut side of the remaining cake with the remaining syrup. Place, cut-side down, in the pan. Press firmly to sandwich together. Place in freezer for 6 hours or until firm.
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