Black Forest sundae recipe

Ingredients

• 125 g sugar caster
• 5 eggs
• 100 g plain flour
• 25 g cocoa powder
• 2 handfuls pitted black cherries, chopped
• splash of Kirsch
• 25 g dark 70% chocolate
• 5 black cherries soaked in kirsch
• 500 ml double cream
• dash of vanilla extract
• Sugar, to taste

Method

1. Heat the oven to 180°C (gas 4) and line a cake tin with baking paper.
2. Whisk the eggs and 125g caster sugar until pale, thick and airy. Fold in the plain flour and cocoa powder.
3. Transfer the batter to the prepared tin and bake for about 20 minutes. Leave the sponge to cool, then cut it into 10 squares.
4. Whip the double cream with the vanilla extract and enough sugar to taste until it holds soft peaks. Transfer it to a piping bag and refrigerate.
5. Blend one quarter of the chopped cherries with some Kirsch to make a soaking mixture. Dip pieces of sponge briefly into it and place them in five sundae glasses.
6. Layer the remaining chopped cherries and Chantilly cream over the sponge, repeating the layers and finishing with cream.
7. Finish each sundae with grated dark chocolate and one Kirsch-soaked cherry. Keep chilled until serving.