Black Forest Cake Ice Cream Dessert
By: Usha Chowdhary Gupta
Published: Monday, March 14, 2011 - 12:38am

Ingredients




1 , A CHOCOLATE SPONGE CAKE CUT INTO
VANILLA ICE CREAM AT ROOM TEMPERATURE,
CHOCOLATE SAUCE,
CRUSHED PRALINE ALSO KNOWN AS CHIKKI CRUSHED,
GRATED CHOCOLATE, GEMS,
TINNED CHERRIES TO DECORATE

Preparation

1 MAKE A THICK CHOCOLATE SAUCE. CUT THE SPONGE CAKE INTO 2 HALF AND MOIST IT WITH THE SYRUP IN THE CHERRY TIN OR USE STRAWBERRIES IN SUGAR SYRUP. 3 ALWAYS USE ICE CREAM AT ROOM TEMPERATURE AS IT IS EASY TO SPREAD. 4 START WITH MOIST THE CUT PIECES OF CAKE (BOTH INNER SIDES). 5 NOW SPREAD THE VANILLA ICE CREAM AND PUT CHERRIES AND CHIKKI CRUSH. 6 PUT THIS FOR 8-10 MINUTES IN THE FREEZER, THEN PUT ON TOP THE OTHER HALF, MOIST CAKE, POUR THE CHOCOLATE SAUCE. PUT IN FREEZER FOR FEW MINUTES, LASTLY DECORATE ON TOP WITH GRATED CHOCOLATE, GEMS AND CHERRIES. PUT IN A CONTAINER AND IN THE FREEZER SECTION OF THE FRIDGE. 7 TIP : BEFORE SERVING TAKE IT OUT OF THE FREEZER AT LEAST 8 MINUTES BEFORE, SO THAT EASY TO HANDLE. 9 A GOOD AIR TIGHT CONTAINER IS VERY IMPORTANT, SO CUT THE 10 ACCORDING TO THE CONTAINER THAT WILL GO INTO YOUR FREEZER.

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