| | Choc-cherry snowballs
Choc-cherry snowballs
Choc-cherry snowballs 4.3-5 9
  • Calories: 3477 kj
  • Fat: 48g
  • Carbohydrates: 88g

How to Make:

  1. Place the cherry, sugar and 1⁄4 cup (60ml) of water in a medium saucepan over medium heat. Cook, stirring, for 10 mins or until cherry softens and mixture thickens and reduces by half. Set aside to cool. Blend in a blender until smooth.
  2. Combine cream and milk in a large saucepan over medium heat. Bring just to a simmer. Remove from heat.
  3. Use an electric mixer to beat the egg yolks and extra sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 10 mins or until custard coats the back of a spoon. Set aside to cool. Add the cherry mixture and stir to combine.
  4. Pour into a shallow metal container. Cover with foil and place in the freeze for 3 hours or until firm. Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the metal container. Cover with foil and freeze for 3 hours or until firm.
  5. Meanwhile, to make the chocolate cake, preheat oven to 180°C. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper.
  6. Combine the chocolate and 1 cup (250ml) of water in a small saucepan over low heat. Cook, stirring, for 2 mins or until the chocolate melts. Set aside to cool.
  7. Use an electric mixer to beat the butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the flour, hazelnut meal and cocoa powder. Add the chocolate mixture and stir to combine. Pour into the prepared pan and smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
  8. Line a large baking tray with baking paper. Use a 6cm round pastry cutter to cut 12 discs from the cake. Place on the lined tray. Spread with the cherry jam. Top with a scoop of ice-cream. Place in the freezer for 1 hour or until firm.
  9. While bases are freezing, to make the chocolate sauce, combine the chocolate, cream and cherry brandy, if using, in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and sauce is smooth.
  10. Preheat oven to 200C. To make the meringue, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Whisk until the meringue is thick and glossy. Quickly spread each base with the meringue to coat. Bake for 5 mins or until light golden. Transfer to serving plates. Drizzle with chocolate sauce. Serve immediately.
Time for preparing:
70 min.
Servings:
12

Ingredients:

  • 300g fresh cherries, pitted, halved
  • 2 tablespoon caster sugar
  • 2 cups (500ml) thickened cream
  • 1 cup (250ml) milk
  • 6 Coles Brand Australian Free Range Egg yolks
  • 3/4 cup (165g) caster sugar, extra
  • 1/2 cup (160g) cherry jam
  • Chocolate cake
  • 100g dark chocolate, chopped
  • 125g butter, softened
  • 1 1/4 cups (275g) brown sugar
  • 3 Coles Brand Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • 1/2 cup (65g) hazelnut meal
  • 1/4 cup (25g) cocoa powder
  • Chocolate sauce
  • 200g dark chocolate
  • 1 cup (250ml) cream
  • 1/4 cup (60ml) cherry brandy (optional)
  • Meringue
  • 6 Coles Brand Australian Free Range Egg whites
  • 3⁄4 cup (165g) caster sugar
Comment
 [group=5]
Registration