Super Chocolate Brownie and Raspberry Sundae

7 May

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I won’t deny that this sundae does have quite a bit of work but and there is a huge BUT… it is so easy and crazy delicious. It takes quite a bit of time because you have to make everything from scratch but you can have everything made ages in advance and have it ready to layer into a pretty glass when you need it or even have it already put together if you plan on serving it chilled. If you really don’t have the time to make everything from scratch… you could buy some of the ingredients ready made like the chocolate sauce or the brownies, you could even go as far to use a bottled raspberry sauce instead of the coulis but only under major time shortage circumstances!

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Now that I have got you over the effort issues of the recipe, I’ll tell you about the flavor. Oh my sweet divine, this is so many different kinds of bliss all layered up together in a super pretty glass. The rich chocolate is countered by the slight sharpness of the raspberries and the sweetened creme fraiche just acts as the perfect background flavor to bring the whole dish together.

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 Super Chocolate Brownie and Raspberry Sundae (Serves 4 with leftovers)

1/4  fudgey brownie recipe

1 cup low fat creme fraiche

3-4tbsp icing sugar

a punnet or raspberries

For the Raspberry Coulis:

2 cups fresh/frozen raspberries

1/2 cup caster sugar

juice of 1/2 lemon

For the Chocolate Fudge Sauce:

100g dark chocolate (70% cocoa content or more), broken into chunks

2tbsp good quality cocoa powder

116g golden syrup/light corn syrup

1/3 cup cream

30g icing sugar

pinch of salt

  • First thing make the raspberry coulis, put the raspberries, sugar and lemon juice in a small pot and place over a medium/high heat and bring to the boil. Reduce the heat and simmer for 10-15mins until the raspberries are soft and have formed a mushy berry mixture. Strain through a fine mesh sieve and transfer to a small jar or jug until needed.
  • To make the chocolate fudge sauce, Heat the chocolate and cocoa powder in a heat proof bowl over a pot of just simmering water (a bain marie) and do not let the bowl touch the water. Heat until all the chocolate is melted and smooth then remove from the heat and stir in the remaining ingredients until it forms a smooth, silky sauce. Transfer to a jar or jug until it’s ready to be used.
  • Make a batch or a half batch of the brownie recipe and let cool completely before cutting into little bite sized squares. When baking the brownies it is best to left it slightly moist/runny in the middle as this will add even more fudginess to the finished sundae.
  • Mix the creme fraiche and icing sugar together in a small bowl and set aside.
  • To assemble, layer brownies in the bottom of each glass then chocolate sauce followed by raspberries, creme fraiche and raspberry coulis. Repeat the steps until the glasses are full. You can assemble the sundaes ahead of time and chill them in the fridge or assemble them just before serving and have all the ingredients warmed in the microwave before you layer them together to create a hot sundae.

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