Chocolate icebox cake with cherries

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How to make Chocolate icebox cake with cherries

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:10
  • Total Time : 0:40

Ingredients

  • 450g Nestle Club dark chocolate, coarsely chopped
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 x 300ml ctn thickened cream
  • 125ml (1/2 cup) freshly brewed espresso coffee
  • 80ml (1/3 cup) brandy
  • 1 x 500g pkt savoiardi (sponge finger biscuits), halved crossways
  • 2 tablespoons icing sugar mixture
  • 1 teaspoon vanilla essence
  • 1 x 300g pkt frozen cherries, thawed on paper towel

Method

  • Step 1 Line the base of a 22cm (base measurement) springform pan with non-stick baking paper.
  • Step 2 Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 4 minutes or until the chocolate melts and is smooth.
  • Step 3 Use a balloon whisk to whisk together the egg yolks, sugar and 60ml (1/4 cup) of cream in a large bowl until pale and creamy. Gradually whisk in the chocolate. Transfer to a clean saucepan. Cook over low heat, stirring, for 5 minutes or until the mixture thickens.
  • Step 4 Combine the coffee and brandy in a bowl. Dip the biscuits, 1 at a time, into the coffee mixture. Line the base and side of the lined pan with one-third of the biscuits. Top with half the chocolate mixture. Arrange half the remaining biscuits, in a single layer, on top of the chocolate mixture. Repeat with the remaining chocolate mixture and biscuits.
  • Step 5 Use an electric beater to beat remaining cream, icing sugar and vanilla in a bowl until soft peaks form. Spread over the top of the cake. Cover and place in the fridge overnight to chill.
  • Step 6 Transfer cake to a serving plate. Top with cherries to serve.

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