Recipe · Finxa
Black Forest sorghum brownie sundae
"Popped sorghum instead of sprinkles — it's the crunch this sundae was missing. Fudgy, boozy-cherry, ice-cold. Everything a Tuesday deserves." — Zandile Finxa
The story
This started as a way to use up popped sorghum from a photoshoot — turns out it's a genuinely better topping than sprinkles. It holds a little chew against the cold ice cream, and the cherry sauce ties the whole thing back to the Black Forest original it's riffing on.
Ingredients
Sorghum Brownies
1 cup sorghum flour
200g dark chocolate, melted
3 eggs, 1 cup sugar, 150g butter
Cherry Sauce
2 cups pitted cherries, fresh or frozen
3 tbsp sugar, splash of brandy
To Finish
Vanilla ice cream
1/2 cup popped sorghum
Shaved dark chocolate
Method
Melt the chocolate and butter together. Whisk in sugar and eggs, then fold in the sorghum flour.
Pour into a lined tin and bake at 180°C for 25 minutes, until just set. Cool, then cut into rounds.
Simmer the cherries with sugar and brandy until syrupy, about 8 minutes.
Pop the sorghum in a dry, hot pan with a lid until it stops jumping.
Layer a brownie round with ice cream, warm cherry sauce, popped sorghum, and shaved chocolate.
Dessert is where indigenous grains get to be a little indulgent, too.
— Finxa
Notes
Popped sorghum loses its crunch fast once it hits the sauce — assemble each sundae right before serving.
Pairs well with