Black Forest sundaes with brownies

• pot single cream568ml ml
• caster sugar↗140g g
• egg yolks↗4
• vanilla extract↗½ tsp tsp
• dark chocolate↗200g g

  (70% cocoa), plus extra to decorate

• can cherries↗1⁄2 400g g
• kirsch↗2 tbsp tbsp

  or brandy

• double cream↗148ml ml
• icing sugar↗2 tsp tsp
• brownie2

  squares

• butter↗200g g
• dark brown sugar↗175g g
• granulated sugar↗140g g
• eggs↗4
• ground almond↗50g g
• plain flour↗50g
• dark chocolate↗200g

Step-by-step instructions

1. 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. 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. 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. 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. 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)