AT A GLANCE
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.
|01||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.|
|02||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.|
|03||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.|
|04||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).|
|05||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.