Method1. Remove ice cream from the freezer to soften slightly. Drain the cherries, reserving the liquid and keeping 50g of cherries to one side. In a bowl, stir the remaining cherries through the ice cream along with 3 tablespoons of cherry jam then pop back in the freezer for 15 minutes to firm up slightly. Lay out a large piece of grease proof paper, spoon the ice cream lengthways down the middle to create an even log shape around 22cm in length. Roll the paper around the filling and refreeze for at least 2 hours, but ideally overnight.
2. Preheat the oven to 200°C / 180°C Fan / Gas 6. Line a 22cm x 33cm flat baking tray with paper, ensuring it reaches all corners.
3. Whisk the eggs and sugar in a bowl until thick and light. Sift then gently fold in the flour, 2 tablespoons of cocoa powder and the salt. Spoon the batter into the tin, smooth the top then bake for 10 -15 minutes in the middle of the oven until risen and springy to touch. Remove, leave to cool in the tin for 5 minutes then turn out onto a sheet of baking paper lightly dusted with icing sugar. Carefully pull the paper away and leave to cool.
4. Spread the remaining jam over the top of the sponge. Remove the ice cream from the freezer and place along the short side of the sponge. Use the paper to help roll it up to enclose the log. Place back into the freezer for another two hours.
5. Meanwhile make the sauce. Warm 60ml reserved kirsch syrup, brown sugar and the remaining cocoa powder in a pan over a low heat. Once the sugar dissolves, turn the heat up slightly and reduce down until thickened. Leave to cool.
6. Dust with icing sugar, drizzle with sauce, spoon over the reserved cherries, slice thickly and serve straight away.
• 1 litre best quality vanilla ice cream
• 370g Opies Black Cherries with Kirsch
• 200g cherry jam
• 4 medium eggs
• 100g caster sugar
• 75g self-raising flour
• 3 tbsp cocoa powder
• Pinch of salt
• 2 tbsp brown sugar
• Icing sugar for dusting