Name: Frozen black forest torte
Cook time: 80 min
Total time: 80 min
Yield: 12
Ingredients: 400 gram dark eating chocolate; 125 gram butter; 2/3 cup (100g) self-raising flour; 2/3 cup (150g) caster sugar; 4 eggs; 3 cup (500g) cherry brandy ice-cream; 2 cup (500ml) thickened cream; 1/4 cup (40g) pure icing sugar; 12 (85g) fresh cherries; Kirsch syrup; 1/4 cup (55g) caster sugar; 1/4 cup (60ml) water; 2 tablespoon kirsch; Red wine and cherry sauce; 3/4 cup (165g) caster sugar; 2/3 cup (160ml) water; 1 1/3 cup (330ml) dry red wine; 1 cinnamon stick; 3 cloves; 200 gram fresh or frozen seeded cherries

Ingredients

400 gram dark eating chocolate

125 gram butter

2/3 cup (100g) self-raising flour

2/3 cup (150g) caster sugar

4 eggs

3 cup (500g) cherry brandy ice-cream

2 cup (500ml) thickened cream

1/4 cup (40g) pure icing sugar

12 (85g) fresh cherries

Kirsch syrup

1/4 cup (55g) caster sugar

1/4 cup (60ml) water

2 tablespoon kirsch

Red wine and cherry sauce

3/4 cup (165g) caster sugar

2/3 cup (160ml) water

1 1/3 cup (330ml) dry red wine

1 cinnamon stick

3 cloves

200 gram fresh or frozen seeded cherries

Method

Frozen black forest torte

1.Preheat oven to 180°C. Grease two deep 20cm round cake pans and line base and sides with baking paper.

2.Break 250g of chocolate into large heatproof bowl over large saucepan of simmering water. Chop butter into bowl and stir until smooth. Cool.

3.Stir sifted flour and caster sugar into chocolate mixture; whisk in eggs until smooth. Pour mixture evenly into pans; bake about 20 minutes. Stand cakes in pans 5 minutes before turning top-side up onto wire rack to cool.

4.Meanwhile, to make kirsch syrup, stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Cool; stir in kirsch.

5.Using serrated knife, split each cake in half.

6.When nearly ready to assemble torte, place ice-cream in large bowl; stir with a wooden spoon until barely softened.

7.Using same cake pan, clean and line with plastic wrap, extending wrap 10cm over side. Place one cake layer in pan; drizzle with 2 tbsp of the syrup. Top with one-third of the ice-cream. Repeat with remaining cake layers, syrup and ice-cream, finishing with cake; press down firmly. Fold plastic wrap over to enclose; freeze overnight.

8.Beat cream and sifted icing sugar in small bowl with electric mixer until soft peaks form; refrigerate until ready to use. Using a vegetable peeler, make curls from the remaining chocolate.

9.Remove ice-cream cake from pan; invert onto serving plate, discard lining plastic. Spread cream mixture all over cake. Decorate cake with chocolate curls and fresh cherries. Serve with sauce.

Red wine and cherry sauce

10.Stir sugar and water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour.

11.In a medium saucepan, combine wine and spices over medium heat. Remove caramel from heat and carefully pour in warm wine mixture. Return to heat. Stir until sauce is smooth. Bring to the boil and boil uncovered for about 8 minutes or until sauce is syrupy and reduced to about ½ cup.

12.Discard spices. Add cherries and stir until heated through. Cool before serving.

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Ingredients

Method

Frozen black forest torte

Red wine and cherry sauce

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