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Black Forest sundaes with brownies

Black Forest sundaes with brownies

A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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

  • Freezable
Nutrition: per serving
low insalt0.21g


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


  • 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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