Cherry Velvet

A community recipe by Sparks

Not tested or verified by Nigella.com

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Introduction

I love this dessert because it's so fast and easy to make. When people eat it they can't even begin to guess what's in it or how you made it, so you come out looking like the Star dessert chef.

Ingredients

Serves: I get about 10 - 12 servings o

Metric Cups

1 chocolate cake (broken into chunks)
2 packets black cherry jelly (made up to 1 litre)
3 tablespoons black cherry jam cream

1 chocolate cake (broken into chunks)
2 packets black cherry jelly (made up to 1 litre)
3 tablespoons black cherry jam cream

Method

Cherry Velvet is a community recipe submitted by Sparks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a rounded bowl or jelly mould.

Put the chocolate cake chunks into the bowl or mould

While the jelly is still boiling hot, stir the cherry jam into the cherry jelly until it dissolves. Carefully pour the jelly over the cake.

Use a fork or potato masher to very lightly stamp down the cake, so that the jelly reaches it all. Refrigerate for min 4 hours, or preferably overnight.

Unmould onto a plate and decorate with whipped cream around the edge or leave it in the bowl and plop it into dessert glasses with an ice-cream scoop.

You will need a rounded bowl or jelly mould.

Put the chocolate cake chunks into the bowl or mould

While the jelly is still boiling hot, stir the cherry jam into the cherry jelly until it dissolves. Carefully pour the jelly over the cake.

Use a fork or potato masher to very lightly stamp down the cake, so that the jelly reaches it all. Refrigerate for min 4 hours, or preferably overnight.

Unmould onto a plate and decorate with whipped cream around the edge or leave it in the bowl and plop it into dessert glasses with an ice-cream scoop.

Additional Information

You can use shop-bought chocolate cake for this, or make it from scratch or from a packet whatever suits you but it must be chocolate cake and you MUST break it up into pieces, not just use the whole cake as is. Why ? The whole cake will only swell up so far, and you wont get the desired pudding effect just a big, wet cake. If the cake is broken up, each of the pieces swells up independently and fills the entire bowlâ€¦ and thats really what you want. Its also imperative to use cherry jam, and cherry jelly. Its the combination of chocolate and cherry that MAKES this dessert. Suggestion... I use a fat free cake mix, œlite jelly and œlite cream. This keeps the dessert reasonably œguilt free Variations... Use orange jelly and orange jam ( or marmalade ) to make Jaffa Velvet. Use strawberry jelly and strawberry jam ( or render some strawberries down into a mush ) to make Summer Chocolate Velvet. Fabulous served with strawberry sauce also.