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.

• 3 bars (about 10 oz) high-quality dark chocolate with cocoa nibs

Hot Fudge Sauce:

• 1/2 cup heavy cream
• 3 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract

Sundae:

• 1 1/2 pints rich vanilla ice cream
• 1 cup sweet organic cherries, pitted
• 1 cup heavy cream, whipped with 2 tablespoons sugar and chilled.

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.