Black Forest Sundaes Recipes

BLACK FOREST SUNDAES

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling. Garnish with whipped cream and walnuts. Freeze until serving.

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

BLACK FOREST SUNDAE

Steps:

• Line a 5-cup gelatin mold or bowl with aluminum foil.
• Arrange 12 whole cherries on the bottom of the foil.
• Chop remaining cherries; fold into softened ice cream.
• Spoon half of the ice cream mixture into bottom of mold.
• Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping.
• Sprinkle cookie crumbs over top of ice cream; press lightly.
• Freeze 4 to 6 hours or until firm.
• Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate.

BLACK FOREST SUNDAES

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling.
• Garnish with whipped cream and walnuts.
• Freeze until serving.

BLACK FOREST SUNDAES WITH BROWNIES

Steps:

• 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)