Chocolate Cherry Icebox Cake

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • Icebox Cake

  • 600 ml thickened cream
  • 225 g Artisan Biscuits Chocolate Praline Butterflies, 2-3 packets, or as required
  • 390 g Agrimontana Amarene Cherries in Syrup, strained & reserve the syrup
  • 100 g Brutti e Buoni (Coconut)
  • To Serve

  • 70 g Valrhona Caraibe 66%
  • fresh cherries

Method

    Icebox Cake

  1. Whip thickened cream in a large mixing bowl until stiff peaks are formed.
  2. Fold through the strained cherries until combined, drizzle in reserved syrup until it reaches a desirable and spoonable consistency.
  3. Lightly grease a loaf tin and line with cling wrap.
  4. Line the base of the tin with some of the chocolate praline biscuits making an even layer and break any to fill in the spaces, (reserve remainder of biscuits.)
  5. Spoon a little of the whipped cream & cherry mixture on top, whilst liberally crumbling some of the brutti e buoni over.
  6. Repeat layers again alternating with chocolate praline bisctuits, cream & cherry mixture and brutti e buoni until finished.
  7. Cover with cling film and set in the fridge until firm, or overnight if possible.
  8. To Serve

  9. Once the cake has had sufficient time to rest, turn out onto a serving platter and remove plastic/cling wrap.
  10. Garnish with chocolate curls or (alternatively) grate Caraibe chocolate over the top prior to serving and finish with fresh cherries.

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