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Black forest 'viennetta' with cherry sauce
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Prep Time:
400 minutes
Cook Time:
10 minutes
Total Time:
410 minutes
Create a show-stopping black forest ice cream cake with a luscious cherry sauce in a snap!
Ingredients:
  • 2L tub vanilla ice-cream
  • 200g dark chocolate, melted
  • 415g can pitted black cherries in syrup, drained, syrup reserved
  • Fresh cherries, to decorate
  • 160g (1/2 cup) black cherry jam
  • 40.00 ml brandy
Instructions:
  • Allow the vanilla ice-cream to sit in the fridge for 30 minutes to soften. Grease a 7.5cm-deep, 11cm x 21cm loaf pan and line with plastic wrap.
  • Place 5 sheets of baking paper on the counter and outline the loaf pan on each sheet. Spread a thin layer of chocolate inside each rectangle and let it set. Pat the drained cherries dry with paper towel and roughly chop them. Set aside.
  • - Break 1 chocolate rectangle into shards and chill in an airtight container. - Divide softened ice-cream into quarters in the tub. - Slice 1 quarter of ice-cream on a cutting board and arrange in the prepared pan as the base layer. - Smooth the surface with a spoon and sprinkle with a quarter of pitted black cherries. - Place a chocolate rectangle on top of the ice-cream. - Repeat layers with remaining ice-cream, cherries, and chocolate, finishing with a final layer of chocolate. - Cover the pan with foil and freeze overnight until firm.
  • In a small saucepan, combine the jam, brandy, and 185g (3/4 cup) reserved cherry syrup. Stir over medium-low heat until smooth. Increase heat to medium and simmer for 5-10 minutes until slightly thickened. Cool completely.
  • Carefully flip the ice-cream loaf onto a plate, removing the plastic wrap. Garnish with chocolate shards and fresh cherries, then drizzle with cherry sauce before serving promptly.

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