Cassata
½ C chopped glace cherries
3 T brandy
300 ml whipping cream
2 t caster sugar
125 g dark or milk chocolate
15 g butter
2 L vanilla ice cream
1 t vanilla essence
2 t cocoa
1 t vanilla, again
2 Flake bars
3 T brandy
300 ml whipping cream
2 t caster sugar
125 g dark or milk chocolate
15 g butter
2 L vanilla ice cream
1 t vanilla essence
2 t cocoa
1 t vanilla, again
2 Flake bars
Line round springform tin with foil or plastic. Layer 1 - Soak cherries in brandy 10 mins, whip cream and sugar until thick, fold in cherries and brandy. Spread over base of tin, cover and freeze at least 4 hours. Layer 2 ? Let ½ of icecream soften while prepare layer. Melt chocolate and butter, cool slightly. Add vanilla to icecream. Add a little icecream to chocolate and mix well to form choc chip texture. Mix with remaining soft icecream, add sifted cocoa, mix well. Add to tin, cover and freeze 24 hours. Layer 3 ? Soften remaining icecream and add vanilla, spread over chocolate layer. Sprinkle over crushed Flake and press lightly. Freeze.