Name: Black Forest sundaes with brownies
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 568ml pot single cream; 140g caster sugar; 4 egg yolks; ½ tsp vanilla extract; 200g dark chocolate (70% cocoa), plus extra to decorate; 1⁄2 400g can cherries; 2 tbsp kirsch or brandy; 148ml double cream; 2 tsp icing sugar; 2 brownie squares; 200g butter; 175g dark brown sugar; 140g granulated sugar; 4 eggs; 50g ground almond; 50g plain flour; 200g dark chocolate

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Black Forest sundaes with brownies

Black Forest sundaes with brownies

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Serves 4

More effort

Prep: 20 mins

Cook: 10 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Based on the seventies cake classic that is Black Forest gâteau – this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the ice cream

568ml pot single cream
140g caster sugar
4 egg yolks
½ tsp vanilla extract
200g dark chocolate

(70% cocoa), plus extra to decorate

For the cherry sauce

1⁄2 400g can cherries
2 tbsp kirsch

or brandy

To serve

148ml double cream
2 tsp icing sugar
2 brownie

squares

For the brownies

200g butter
175g dark brown sugar
140g granulated sugar
4 eggs
50g ground almond
50g plain flour
200g dark chocolate

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Nutrition: per serving

kcal899
fat63g
saturates35g
carbs74.4g
sugars71g
fibre1g
protein11g
salt0.21g

low

Method

step 1

For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
step 2

Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers’ instructions.
step 3

To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
step 4

To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
step 5

FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)

Recipe from Good Food magazine, April 2008

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A star rating of 4.6 out of 5.5 ratings

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