Black Forest sundaes with brownies
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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- 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)
Per serving
899 kcalories, protein 11g, carbohydrate 74.4g, fat 63 g, saturated fat 35g, fibre 1g, sugar 71g, salt 0.21 g
Recipe from Good Food magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/5735/
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Ingredients
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
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 almonds
- 50g plain flour
- 200g dark chocolate
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7
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Indulgent dessert
Ingredients
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
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 almonds
- 50g plain flour
- 200g dark chocolate
Per serving
899 kcalories, protein 11g, carbohydrate 74.4g, fat 63 g, saturated fat 35g, fibre 1g, sugar 71g, salt 0.21 g
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31 March 2008
Joe Martinez commented on this recipe
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31 March 2008
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28 August 2008
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08 March 2011
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