Black Forest Sundaes With Brownies
Indulge in a decadent treat with this rich and creamy sundae recipe. Velvety chocolate ice cream pairs beautifully with a luscious cherry sauce, all topped with fluffy whipped cream and sprinkled with grated chocolate. For an added delight, enjoy this sundae with homemade brownie bites for a delightful textural contrast. A true delight for the senses in every spoonful.
— Constant Cookbook
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 almonds
- 50g plain flour
- 200g dark chocolate
Instructions
- 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.
- 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.
- 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.
- 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.
- 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)
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 899 calories
- Fat Content: 63 grams fat
- Saturated Fat Content: 35 grams saturated fat
- Carbohydrate Content: 74.4 grams carbohydrates
- Sugar Content: 71 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.21 milligram of sodium
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