Chocolate Icebox Cake

Ingredients (serves 8)

• 450g Nestle Club dark chocolate, coarsely chopped
• 4 egg yolks
• 70g (1/3 cup) caster sugar
• 1 x 300ml ctn thickened cream
• 125ml (1/2 cup) freshly brewed espresso coffee
• 80ml (1/3 cup) brandy
• 1 x 500g pkt savoiardi (sponge finger biscuits), halved crossways
• 2 tbs icing sugar mixture
• 1 tsp vanilla essence
• 1 x 300g pkt frozen cherries, thawed on paper towel

Method

1. Line the base of a 22cm (base measurement) springform pan with non-stick baking paper.
2. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 4 minutes or until the chocolate melts and is smooth.
3. Use a balloon whisk to whisk together the egg yolks, sugar and 60ml (1/4 cup) of cream in a large bowl until pale and creamy. Gradually whisk in the chocolate. Transfer to a clean saucepan. Cook over low heat, stirring, for 5 minutes or until the mixture thickens.
4. Combine the coffee and brandy in a bowl. Dip the biscuits, 1 at a time, into the coffee mixture. Line the base and side of the lined pan with one-third of the biscuits. Top with half the chocolate mixture. Arrange half the remaining biscuits, in a single layer, on top of the chocolate mixture. Repeat with the remaining chocolate mixture and biscuits.
5. Use an electric beater to beat remaining cream, icing sugar and vanilla in a bowl until soft peaks form. Spread over the top of the cake. Cover and place in the fridge overnight to chill.
6. Transfer cake to a serving plate. Top with cherries to serve.