Hands up if you love dessert.
That many of you?!
My children always want dessert after dinner.
I know I’m supposed to be setting a good example but I’m oddly weak-willed when it comes to withstanding the beseeching brown eyes of my children. You’d think that I was taking away their TV viewing rights for a year to listen to them howl with dismay when I tell them there’s no dessert.
Besides, I love dessert, too. So I usually let them twist my arm without putting up too much of a fight.
Typically, our dessert consists of fruit, fruit and ice cream, or fruit and yoghurt. And this combination is fine as a no-effort, everyday type dessert.
But sometimes you need to push the boat out with dessert. There are occasions that call for a show-stopping spectacle and Christmas Day would have to be one of them. Because if you’re going to go to the trouble to create a culinary masterpiece you might as well have an appreciative audience, right?
This cake — Chocolate, Cherry & Almond Ice Cream Cake — is actually little more than fruit and ice cream but it’s in a different class altogether. This is a proper dinner party dessert but it’s so simple to make and takes barely any time at all.
Moreover, the combination of the chocolate biscuits base and cherry and almond ice cream is simply wonderful.
So if you’re still confirming your Christmas Day menu, why not try making this cake the highlight of your dessert course?
Just don’t tell anyone how easy it was to make, OK? That’ll be our little secret.
- 1.5 kilogram vanilla ice cream
- 450 grams cherries
- ⅓ cup water
- 1 packet chocolate biscuits (250 grams)
- 50 grams butter
- 80 grams raw almonds, chopped roughly
- 20 grams slivered almonds
- Leave ice cream to soften on kitchen bench.
- De-stone cherries and place into saucepan with water.
- Bring to boil and then simmer over medium heat for 12 minutes. Leave to cool.
- Meanwhile, get on with base. Pulverise chocolate biscuits in food processor or by bashing with a wooden rolling mallet or pin whilst in a heavy duty plastic bag. You want them fine like breadcrumbs.
- Spray a Springform cake pan with cooking oil.
- Melt the butter in the microwave (about 15-20 seconds).
- In a bowl, mix the cookie crumbs and the melted butter until thoroughly combined.
- Spoon into cake pan and then press down firmly with your fingers. Use an offset spatula to create an even surface.
- Spoon ice cream into a large mixing bowl and add ¾s of the cherries and the raw almonds. Mix thoroughly and then turn out into cake pan.
- Cover with clingwrap and freeze for two hours.
- Add reserved cherries and continue freezing for another one hour or overnight.
- To serve, remove from freezer 10 minutes before serving.
- Stand (water-tight) cake pan in a couple inches of water for a minute to loosen.
- Then gently remove cake from cake pan, using a spatula to neaten sides if necessary.
- Sprinkle slivered almonds on top and serve.