Vanilla sundae

Vanilla sundae

By
From
The Beef Club
Serves
4
Prep
30 mins
Cooking time
35 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
4 scoops vanilla ice cream

The brownie

Quantity Ingredient
120g butter, plus a little for the cake tin
200g muscovado sugar
120g maple syrup
250g dark chocolate
4 eggs
95g plain flour
30g cocoa powder
1/2 teaspoon salt
95g pecan nuts, roughly chopped

The chocolate sauce

Quantity Ingredient
100ml water
50g sugar
110g dark chocolate
1 tablespoon whisky
Chantilly cream
Caramel sauce

Method

  1. To make the brownie, preheat the oven to 160°C.
  2. Heat together the butter, sugar and maple syrup in a saucepan to near boiling point.
  3. Pour this almost boiling mixture on to the chocolate broken into small chunks in a bowl and whisk until smooth. Incorporate the eggs and stir carefully. Sift together the flour, salt and cocoa powder, and fold in. Add the chopped pecans.
  4. Pour the mixture into a buttered baking tin lined with greaseproof paper. Bake for 20 minutes.
  5. Leave to cool then cut into small pieces.
  6. For the chocolate sauce, mix the water and sugar in a small saucepan, bring to the boil stirring to dissolve the sugar. Remove from the heat and add the whisky, then the chocolate in pieces, and stir well until smooth.
  7. Into each glass or tall dish layer some caramel sauce, a scoop of ice cream, some chocolate sauce and some Chantilly cream.
  8. Top with the pieces of brownie and a drizzle of caramel and chocolate sauce.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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