Recipe courtesy of Wayne Harley Brachman

Super Sundae

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  • Level: Easy
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Ingredients

CHOCOLATE FUDGE SAUCE:

1/2 cup very hot coffee

1/2 cup sugar

3/4 cup unsweetened, Dutch processed cocoa

1/2 cup light corn syrup

4 ounces semi sweet chocolate, chopped

2 tablespoons unsalted butter

CHOCOLATE SYRUP: (an easy chocolate sauce)

8 ounces semi sweet chocolate

1/2 cup strong, hot coffee

1 cup light corn syrup

FLUFFY MARSHMALLOW CREAM:

1/4 cup plus 2 tablespoons water

1 1/4 cup light corn syrup

3/4 cup plus 1 tablespoon sugar

4 large egg whites

Pinch salt

Pinch cream of tartar

2 teaspoons vanilla extract

VANILLA ICE CREAM: 

1 vanilla bean

1 1/2 cups milk 

1 1/2 cups heavy cream 

1 cup lightly packed light brown sugar 

7 large egg yolks 

1 teaspoon vanilla extract

Directions

  1. In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl set over barley simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. 

CHOCOLATE SYRUP: (an easy chocolate sauce)

  1. Finely chop the chocolate and put into it in a medium bowl. Add the hot coffee and gently stir with a whisk until smooth and blended. Stir in the corn syrup.

FLUFFY MARSHMALLOW CREAM:

  1. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still working, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Let fluff set up on a sheet pan and set aside.

VANILLA ICE CREAM: 

  1. Split the vanilla bean lengthwise. Scrape out the seeds. Reserve all. Put the seeds, pod halves, milk, cream, and 1 tablespoon sugar in heavy bottomed, medium size saucepan. Bring to a scald over low heat. In the meantime, put the brown sugar, egg yolks and vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of a spoon. Do not let the custard come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
  2. TO ASSEMBLE: Place ice cream in a bowl of your choice and garnish with hot chocolate sauce. Enjoy.

Cook’s Note

For Hot Fudge Sauce place a heat proof container of sauce in a pan of hot water and set it over very low heat. Stir the sauce until warm.

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