Cooking/prep Time: Less than 15 minutes
350g of chocolate cake (we used a store bought mud cake) chop into small chunks
425g can stoneless black cherries
2 tbsps brandy
¾ cup thickened cream
1 tbsp icing sugar mixture
50g dark chocolate (optional)
Divide the chopped cake among four serving glasses.
Drain the cherries over a jug and reserve 2/3 of a cup of the juice.
Stir 1 tbsp of the brandy into the reserved juice and drizzle over the cake in the glasses. Place drained cherries over the cake.
Beat the cream with the remaining brandy and icing sugar in a small bowl with an electric mixer until soft peaks form. Spoon the cream mixture over the cherries.
Using a vegetable peeler shave the chocolate over the cream.