For this dessert we’ve used Gundowring roast coconut ice-cream, but you could also use vanilla bean, or chocolate for serious diehard cocoaholics. You’ll need to begin this recipe a day ahead.
Ingredients
Chocolate cherry fudge cake
Butterscotch
Method
Main
1.For chocolate cherry fudge cake, preheat oven to 150C. Place butter and 300gm dark chocolate in a heatproof bowl over a saucepan of simmering water and stir occasionally until smooth and combined (4-5 minutes). Remove from heat and stir in sugar. Add eggs, one at a time, stirring well between each addition, then sieve cocoa and flour over and mix to just combine. Spread cherries and remaining chocolate in a 22cm square brownie pan (see note) lined with baking paper, spread batter over and bake until just set (35-45 minutes). Cool slightly, then turn out onto a wire rack and cool completely. Cut out a 16cm round (reserve trimmings), then halve horizontally and set aside.
2.Line the sides of a deep 18cm-diameter cake tin with removable base with an acetate sheet (see note), cut to come 1½ times higher than edge of pan. Place in freezer to chill.
3.For butterscotch, combine ingredients and 2 tsp sea salt flakes in a saucepan, bring to the boil and stir occasionally until sugar dissolves (20-40 seconds). Set aside to cool.
4.Beat ice-cream in an electric mixer to soften, spoon one-third into base of cake tin, smooth top and place half the cake over to form an even layer. Repeat layering, finishing with a layer of ice-cream and smoothing top. Freeze until firm (6 hours-overnight).
5.Press a hot cloth around outside of tin to release the cake. Freeze until required, then serve with butterscotch, with extra cherries and reserved cake trimmings crumbled over.
Note Brownie pans are available from select kitchen supply shops. Acetate sheets are available from select craft and office supply shops.
Drink Suggestion: The best Rutherglen muscat you can afford. Drink suggestion by Max Allen
Notes
