Brownie Sundae

Recipe:

1. To make the brownies, preheat the oven to 180ºC/gas mark 4. Line a 20cm square cake tin with baking parchment.
2. Cut the butter and chocolate into small pieces. Place in a bowl over a saucepan of simmering water. Stir together until the mixture is completely melted. Then remove from the heat.
3. Mix the sugar and then the eggs into the chocolate mixture.
4. Sieve the flour and whisk it into the chocolate mixture. Pour into the cake tin.
5. Bake for 20-25 minutes until the edges are cooked but the brownie is still soft in the middle. Once cooked, leave the chocolate brownie to cool completely in the tin. Then cut up into bite-size pieces.
6. To make the cherry sauce, wash and remove the stalks and stones from the cherries. Place the cherries in a heavy-based saucepan with the kirsch, orange zest, juice and caster sugar. Cook over a medium to low heat until the cherries begin to soften.
7. Mix the arrowroot and water together. Pour into the cherry sauce. Stir until the sauce begins to thicken. Then increase the heat for one minute, stirring continuously. If you don’t have arrowroot, use cornflour instead to thicken the sauce.
8. To construct the sundae, in each glass put some cherry sauce on the bottom. Then a scoop of vanilla ice-cream. Next, put four small pieces of brownie on top. Add another 2 scoops of vanilla ice-cream, more brownies and cherry sauce. To decorate, add some chocolate shavings.