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Chocolate Cherry Icebox Cake

 

Chocolate Cherry Icebox Cake

This delicious no-bake icebox cake uses a mix of ready made ingredients to deliver a truly festive offering for your table this Christmas. Made with crushed biscuits, Veniani Brutti e Buoni, Agrimontana cherries in syrup and Valrhona caraibe 66%, it's a sweet chocolatey mix of flavours that we all love.
Course Dessert

Ingredients
  

Icebox Cake

  • 600 ml thickened cream
  • 220 g Pierre Biscuiterie French Butter Biscuits 2 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% 70g bar
  • fresh cherries

Instructions
 

Icebox Cake

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

To Serve

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

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