Scoops of vanilla ice cream and mounds of whipped cream smothered with a chocolate fudge sauce, then decorated with grated chocolate, make this chocolate fudge sundae a sure winner with all the family.
Chocolate Fudge Sundae
- Preparation time: 15 minutes
- For the sundaes
- 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
- 8 scoops vanilla ice cream
- grated chocolate for sprinkling
- For the chocolate fudge sauce
- 70 g (2½ oz) butter (5 tbsp)
- 85 g (3 oz) caster/superfine sugar (⅓ cup)
- 85 g (3 oz) dark muscovado sugar/soft dark brown sugar (⅓ cup)
- 180 ml (6 fl oz) single/table cream (¾ cup)
- 55 g (2 oz) cocoa powder, sifted (½ cup)
- You will also need 4 sundae glasses
For the sundaes
Whip the cream until it just holds soft peaks and put to one side.
For the chocolate fudge sauce
Put the butter, sugars, and cream in a pan over a low heat until the butter has just melted, stirring now and again. Remove from the heat.
Now stir in the cocoa powder and beat until the sauce is smooth and glossy. Keep it warm while putting together the rest of the sundaes. If it becomes too thick, just add a little boiling water.
(Not all the sauce may be needed but it will keep refrigerated for up to two weeks. It will thicken as it cools and will eventually become solid, and it can be warmed through again to create a pouring sauce.)
Drizzle 1 tablespoon of the chocolate fudge sauce around the insides of each sundae glass.
Add 2 scoops of ice cream to each glass.
Then top each glass with a large dollop of cream.
Now slowly spoon 2 tablespoons of the chocolate sauce over the top, letting it run through the cream and ice cream.
Decorate with a little grated chocolate.
For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry, and a wafer.
- Preparation time: 15 minutes or 25 minutes if making the meringues
- Cooking time if making meringues: 1hr 15mins
- For the sundaes
- 2 bananas
- 2 tbsp maple syrup
- 3 small meringue nests roughly crushed*
- 8 small scoops vanilla ice cream
- 150 m 5 fl oz double cream/whipping or heavy cream (⅔ cup)
- 1 tbsp grated plain/dark chocolate
- 4 glacé cherries
- 4 fan wafers U.K. only. I have been unable to locate anything similar in Canada
- *This dish is a great way to use up any leftover meringue. However if making the meringues especially for this dish, follow the recipe below and prepare them first.
- For the meringues
- 1 egg large (U.K.)/extra large (N.A.), white only
- 55 g 2 oz caster sugar/superfine sugar (¼ cup + ½ tbsp)
- You will also need 4 sundae glasses.
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1)
Whisk the egg white in a grease-free bowl until stiff.
Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven with the door slightly ajar, as the oven cools down. This will ensure the meringues are crisp all the way through.
For the sundaes
Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.
Roughly crush the meringues.
Whip the cream until stiff.
Now divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.
Top each sundae with a spoonful of the whipped cream.
Sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
Updated: June 22, 2018