Black Forest sundaes with brownies

Black Forest sundaes with brownies

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
899
protein
11g
carbs
74.4g
fat
63g
saturates
35g
fibre
1g
sugar
71g
salt
0.21g

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

  • 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 almonds
  • 50g plain flour
  • 200g dark chocolate

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Method

  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.
  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.
  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.
  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.
  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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Comments

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daisytoxic2010's picture

Yeah i'm going to add some nuts too :3

Hazelnuts are very nice in brownies

3kahunas's picture

i looks goody

katygrilli's picture
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I thought this was slightly too choclatey for me. Next time I am going to use vanilla and chocolate icecream, but if you are a total chocoholic (as some of my friends are) i think you will probably love it.

cosm1c's picture
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Added lots of chopped pecans to the recipe. Apart from that, followed it religiously. Absolutely stunning.

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