Black Forest Sundaes with Brownies

4.60 (5)
⏱ 30 mins 🍽 Serves 4 🌶 american ✅ More effort 🏷 Recipes

This indulgent dessert takes inspiration from the classic Black Forest gâteau, transforming it into a spectacular sundae. Layers of rich homemade chocolate ice cream, a warm cherry and kirsch sauce, and chunks of freshly baked brownie are assembled in glasses, topped with whipped cream and chocolate shavings. It's a nostalgic yet impressive treat that requires making your own brownies and ice cream for the full, authentic experience. Perfect for a special occasion, it serves four people.

Black Forest Sundaes with Brownies

Ingredients

  • 568ml pot single cream
  • 140g caster sugar
  • 4 egg yolks
  • 1/2 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 almond
  • 50g plain flour
  • 200g dark chocolate

Method

  1. To prepare the ice cream base, heat the cream in a saucepan until it boils. In a separate bowl, combine the sugar, egg yolks, and vanilla. Whisk in two tablespoons of the hot cream, then pour this mixture back into the saucepan with the remaining cream. Reduce the heat and cook for a few minutes, stirring constantly with a wooden spoon, until the custard thickly coats the spoon.
  2. Melt the chocolate in a microwave on High for 1 minute, then mix it thoroughly into the warm custard. Once the custard has cooled completely, churn it in an ice cream machine following the manufacturer's guidelines.
  3. For the cherry sauce, drain the cherries, keeping the juice. Set the cherries aside. Place the reserved juice in a pan with the kirsch or brandy and simmer for 5 minutes until it reduces to a syrup. Add the cherries back to the pan to warm them through.
  4. To build the sundaes, whip the double cream with the icing sugar until it forms soft peaks. Slice the brownies into small pieces. Place a portion of brownie pieces into the base of four serving glasses. Add a scoop of the chocolate ice cream on top, then spoon over the warm cherries and sauce. Finish with a dollop of the whipped cream and a scattering of grated chocolate.
  5. FOR THE BROWNIES: Preheat your oven to 180C/fan 160C/gas 4. Grease and line a 20cm square brownie tin. Melt the butter and dark chocolate together in a pan. Stir in the dark brown sugar and granulated sugar. Allow the mixture to cool for 5 minutes, then beat in the eggs. Fold in the ground almonds and plain flour. Transfer the batter to the prepared tin and bake for 30-35 minutes until just set. (This recipe yields 16 brownies.)

Nutrition (per serving)

Calories899 kcal
Fat63 g
Saturates35 g
Carbs74 g
Sugars71 g
Fibre1 g
Protein11 g
Sodium84 mg

Recipe details

Skill levelMore effort
CategoryRecipes
Cuisineamerican