INGREDIENTS
- 1 litre ultra mel custard.
- 180g dark chocolate.
- 1 chocolate sponge cake.
- 225g pitted black cherries (Retain cherry juice).
- 2 chocolate flakes.
- 1 tablespoon cocoa.
- 250ml fresh cream.
STEPS
- In a medium saucepan on the stove gently heat 500ml ultra mel custard.
- Break up the chocolate and add to the custard.
- Once melted remove from the heat and leave to cool.
- Line a baking mould with baking paper.
- Grease the baking paper.
- Cut the chocolate sponge cake into 2 layers.
- Place one layer in the mould.
- Layer the drained cherries on top.
- Pour the remaining 500ml of ultra mel custard over.
- Pour the chocolate ultra mel custard mixture over.
- Place the other half of the chocolate sponge cake on top.
- Pour the cherry juice over.
- Cover with the cream and the chocolate flakes.
- Dust with the cocoa.
