Coffee Sundae by Zarnak Sidhwa

Ingredients:

• Brownie or chocolate cake squares 4-6
• Sugar 1 cup & 1 tbsp
• Water 1/2 cup
• Unsalted roasted peanuts 1 cup
• Cinnamon 1/2 tsp
• Salt 1 tsp
• Sweetened condensed milk 3/4 cup
• Coffee 2 tbsp
• Hot water 1-1/2 tsp
• Cream 1/2 cup
• Vanilla or coffee ice cream 2 cups
• Chocolate sauce ¼ cup (to drizzle)

Method:

1. In pan, combine 1 cup sugar with water and bring to boil.
2. Cook over moderately high heat, undisturbed, until caramel forms, about 12 minutes.
3. Remove saucepan from heat and stir in roasted peanuts, cinnamon and salt until peanuts are evenly coated.
4. Scrape caramel mixture onto greased tin and spread in an even layer.
5. Let stand until brittle is hardened, about 20 minutes.
6. Break off 4 medium-size pieces of peanut brittle.
7. Place remaining brittle in resealable plastic bag and roll with rolling pin to crush brittle into small pieces.
8. Dissolve instant 2 tbsp coffee in 1-1/2 tsp hot water.
9. In medium bowl, whisk sweetened condensed milk with dissolved instant coffee.
10. In another bowl, using an electric mixer, beat cream with remaining 1 tbsp of sugar until softly whipped.
11. Just before serving, put chocolate cake pieces or brownie squares in individual bowls.
12. Scoop ice cream over and drizzle with milky coffee.
13. Sprinkle with crushed peanut brittle and top with generous dollop of whipped cream.
14. Drizzle little chocolate sauce.
15. Garnish with reserved pieces of peanut brittle and serve at once.