Black forest cake [font=Arial, Helvetica, sans-serif]1 eight-inch round chocolate sponge cake 100 gm glazed cherries (de-stoned) 500 gm vanilla ice cream ½ cup chopped nuts (cashewnuts, almonds, pistachios) 1½ cups chocolate (grated) 1 cup fresh cream ½ cup chocolate shavings To decorate Small biscuits and chocolates Cut chocolate sponge cake into two horizontally. Take a loose-bottomed cake tin. Place the bottom half of the cake in it. Spread a layer of glazed cherries and press a little. Spread vanilla ice cream over the cherries followed by a layer of chopped nuts and half a cup of grated chocolate. Place the other half of the cake over this and press gently. Keep it in the deep freezer for half an hour. Take the remaining grated chocolate in a microwave bowl and melt in a microwave oven or heat in a double boiler. Remove when melted. Cool slightly and mix in fresh cream. Remove assembled cake from deep freezer and spread chocolate sauce on top evenly. Garnish with chocolate shavings. Place cake in deep freezer again for an hour or more and allow to set properly. Remove from tin. Decorate with small biscuits and chocolates, slice and serve chilled.[/font]
