Black Forest Knickerbocker Sundaes
A playful, layered sundae with black cherries, chocolate muffin, ice cream, and a rich homemade chocolate sauce, finished with cream and crunchy toppings.
- Prep10 min
- Cook5 min
- Total20 min
- DifficultyEasy
- Servings2
This indulgent dessert is all about layers and contrasts: sweet cherries, rich chocolate, creamy ice cream, and a glossy sauce. Perfect for summer evenings or when you want something fun and decadent.
Feel free to swap the fruits, cake, or ice cream based on what you have—this recipe is made for creativity. The chocolate sauce comes together in minutes and ties everything together beautifully.
Ingredients
Servings
Converted amounts are rounded.
Method
- First, make the chocolate sauce. In a small saucepan, bring 80ml water to a boil with the golden syrup. Remove from heat, then add the broken dark chocolate pieces. Stir gently until the sauce is smooth and glossy.
- If using kirsch, toss the drained cherries with it in a small bowl. Set aside.
- Lightly whip the double cream with the icing sugar until it just holds soft peaks. Do not over-whip.
- Now assemble the sundaes. Place a few cherries at the bottom of each serving glass. Top with a slice of the chocolate muffin, then add one small scoop of vanilla ice cream and one small scoop of cherry or chocolate ice cream.
- Drizzle a generous spoonful of chocolate sauce over the ice cream. Repeat the layers: more cherries, another slice of muffin, the remaining scoops of ice cream, and more sauce.
- Finish each sundae with a spoonful of the whipped cream, a cherry on top, and a final drizzle of chocolate sauce. Sprinkle with grated chocolate or chopped toasted almonds. Serve immediately.
💡 Tips
- Chill the serving glasses in the freezer for 10 minutes before assembling for a frosty effect.
- If you don't have kirsch, a splash of cherry liqueur or even amaretto works nicely.
- For a crunchier topping, toast the almonds in a dry pan until golden before chopping.
Inspired by a recipe from Olive Magazine