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Black Forest sundaes
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Black Forest sundaes
Serve these fruity pots for a summer dinner party dessert
Serves: 4
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
831Kcal
Fat
48gr
Saturates
2.2gr
Carbs
85gr
Sugars
75gr
Fibre
6gr
Protein
11gr
Salt
0.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 400g cherries, pitted
- 3 tbsp brandy
- 50g hazelnuts
- 100g dark chocolate, chopped
- 2 tbsp double cream
- 1 tbsp golden syrup
- 1 x 260g pack double chocolate brownie bites
- 1 x 500g tub vanilla ice cream
- 50g white chocolate chips
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Halve the pitted cherries, place in a bowl with 2 tablespoons of the brandy and leave to macerate for at least 30 minutes.
- Toast the hazelnuts in the oven for 8-10 minutes until golden brown. Leave to cool, then roughly chop
- For the chocolate sauce, place the dark chocolate, double cream, golden syrup, remaining tablespoon of brandy and a pinch of salt in a small saucepan. Stir over a low heat just until melted and smooth, then allow to cool to room temperature. Roughly break up the brownie bites into chunky pieces.
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To assemble, take 4 glass tumblers or jam jars and layer up the brownie bites, scoops of ice cream, macerated cherries, chocolate sauce, hazelnuts and white chocolate chips. Finish with a final scattering of hazelnuts and white chocolate chips.TipTo pit cherries without a pitter, put them in a plastic food bag; use a rolling pin to lightly crush them open, then pop out the stones.