Come Dine With Me Australia

Lance's Dessert, Series 3 Come Dine with Me Australia.


  • Chocolate cake mix:

  • 2 x 425g cans black cherries

  • 1 x 200g block of premium dark cooking chocolate.

  • 50g extra premium dark cooking chocolate

  • ½ cup cherry brandy

  • 600ml thickened cream

  • Vanilla Buttermilk Ice cream:

  • 3rd cup castor sugar

  • 2 egg yolks

  • 250ml cream

  • 250ml buttermilk

  • 1 tsp quality vanilla bean paste


  • Black Forest Cake:

  • 1.

    Grease and line two round cake tins.

  • 2.

    Prepare cake mix and divide batter into tins, bake in moderate oven 25-30 minutes until cooked. Allow cake to stand in tins 10 minutes, covered with tea towel. Turn onto cooling racks until completely cool.

  • 3.

    While cake is in oven melt 200g chocolate over double boiler. Spread melted chocolate over baking paper on a baking tray, ensuring the chocolate is thin and even.

  • 4.

    When chocolate is starting to firm draw straight lines, about 1 inch apart in chocolate with a wooden skewer. Place in fridge to set firm.

  • 5.

    Drain cherries and reserve liquid, set aside.

  • 6.

    Whip cream and set aside.

  • 7.

    Combine ½ cup of cherry juice with ½ cup of cherry brandy and set aside.

  • 8.

    When cake is cool, trim the top of one cake to remove top mound and discard, then carefully cut the cake in half.

  • 9.

    Place first piece on serving tray, brush with juice/ brandy (be generous, but not enough to make top too soggy) and spread with portion of cream.

  • 10.

    Place cherries that have been split in half (butterfly style) on cream. Do not over cover as we have three more layers to go.

  • 11.

    Using the extra 50g chocolate in the cheese grater, give a light covering.

  • 12.

    Place second piece on top and repeat the process.

  • Vanilla Buttermilk Ice cream::

  • 1.

    In small bowl of electric mixer, beat egg yolks and sugar until creamed.

  • 2.

    Reduce mixing speed. Slowly add cream, buttermilk and vanilla paste. Mix until well combined.

  • 3.

    Churn in an ice-cream maker.

  • 4.

    Cut other cake in half (keeping the mound, this will be the top of the cake) place third piece on top and repeat process. The remaining juice/brandy is not required from here on, I recommend drinking it.

  • 5.

    Place final piece with mound on top and cover with cream and continue to cover side of cake as well.

  • 6.

    Remove chocolate from the fridge.

  • 7.

    Place on latex food prep gloves to prevent heat transfer and melting of chocolate while handling.

  • 8.

    Break chocolate into strips, the idea is to attach lengths to side of cake with ½ inch of the chocolate strip rising above the top.

  • 9.

    Break away excess at top and save for final top decoration. Do this process around side of cake ensuring 1cm gap between chocolate strips for ease of serving.

  • 10.

    Finish top of cake with whole cherries, excess chocolate pieces and grated chocolate.

  • 11.

    Stand back and behold the wonder, that is, Lance’s Black Forest Cake.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 314kj
  • Fat Total 20g
  • Saturated Fat 12g
  • Protein 2g
  • Carbohydrate 26g
  • Sugar 23g
  • Sodium 53mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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