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
Ingredients:
- For the brownies
- 140.0g granulated sugar
- 4 eggs
- 2.0 tbsp kirsch or brandy
- 50.0g ground almonds
- 175.0g dark brown sugar
- 1⁄2 400g can cherries
- 200.0g dark chocolate (70% cocoa), plus extra to decorate
- For the cherry sauce
- 200.0g butter
- 568.0ml pot single cream
- Ingredients for the ice cream
- ½ tsp vanilla extract
- 200.0g dark chocolate
- 148.0ml double cream
- To serve
- 2.0 tsp icing sugar
- 4 egg yolks
- 140.0g caster sugar
- 2 brownie squares
- 50.0g plain flour
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)
