Black forest 'viennetta' with cherry sauce

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How to make Black forest 'viennetta' with cherry sauce

  • Yield : 10
  • Prep Time : 6:40
  • Cook Time : 0:10
  • Total Time : 6:50

Ingredients

  • 2L tub vanilla ice-cream
  • 200g dark chocolate, melted
  • 415g can pitted black cherries in syrup, drained, syrup reserved
  • Fresh cherries, to decorate

Cherry sauce

  • 160g (1/2 cup) black cherry jam
  • 2 tablespoons brandy

Method

  • Step 1 Place the vanilla ice-cream tub in the fridge for about 30 minutes to soften slightly. Lightly grease a 7.5cm-deep, 11cm x 21cm (base measurement) loaf pan and line with plastic wrap.
  • Step 2 Place 5 sheets of baking paper on the benchtop. Trace around the base of the loaf pan on each sheet. Thinly spread chocolate inside each rectangle and set aside to set. Pat the drained cherries dry with paper towel and coarsely chop. Set aside.
  • Step 3 Break 1 chocolate rectangle into shards and place in an airtight container in the fridge. Divide the softened ice-cream into quarters in the tub. Transfer 1 of the ice-cream quarters to a chopping board and roughly cut into slices (it will be quite soft). Layer the ice-cream slices in the base of the prepared pan. Use the back of a spoon to gently smooth the surface. Sprinkle with a quarter of the pitted black cherries. Carefully place a chocolate rectangle on top. Repeat with the remaining ice-cream, pitted black cherries and chocolate, finishing with a layer of chocolate. Cover the pan with foil and place in the freezer overnight or until very firm.
  • Step 4 For the cherry sauce, place the jam, brandy and 185g (3/4 cup) reserved cherry syrup in a small saucepan. Stir over medium-low heat until the mixture is smooth. Increase the heat to medium and simmer for 5-10 minutes or until the sauce has thickened slightly. Set aside to cool completely.
  • Step 5 Invert the ice-cream loaf onto a serving plate. Remove the plastic wrap. Decorate with chocolate shards and fresh cherries. Drizzle with the cherry sauce and serve immediately.

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