Serves 4 and doubles easily.
Perfect for summer, especially when cherries are in season. With this sundae, the cherries don't go on top—they go into the ice cream. The "double" chocolate is the combo of bittersweet chocolate and crunchy nibs of cocoa bean. (One brand to look for is Michel Cluizel's "61% Cocoa with Cocoa Bean Nibs," or blend nibs, available in some fancy-food shops, with good bittersweet chocolate.) Prepare sauce and ice cream well ahead.
Hot Fudge Sauce:
Break 2 of the chocolate bars into a metal bowl that fits snugly over a pan of simmering water (bowl should not touch the water). Add the cream, corn syrup, and vanilla, and blend with a whisk as chocolate melts. Once the sauce is smooth and thick, either chill it and remelt when ready to serve, or keep it warm over warm water.
Soften ice cream in a large bowl. Break up the third chocolate bar into small pieces and work it and the cherries into the ice cream. Freeze until shortly before serving.
Scoop the ice cream into 4 serving dishes. Drizzle with the hot fudge sauce and top with generous dollops of whipped cream.
Copyright © 2002 Lynne Rossetto Kasper.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.