Ingredients
- 300g (10oz) dark chocolate (70% cocoa), plus extra to serve
- 250g (9oz) unsalted butter
- 400g (14oz) light muscovado sugar
- 5 large free-range eggs
- 100g (4oz) macadamia nuts, toasted, plus 10g (¼oz), finely chopped
- 200g (7oz) plain flour
- 1tsp sea-salt flakes (we like Maldon)
- melted chocolate, to serve
- you will need
- 23x20cm (9x8in) tin, lined with tin foil
- to make the sorbet
- 250g (9oz) caster sugar
- juice 1 lemon and 1 orange
- 250g (9oz) full-fat mascarpone
Method
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the chocolate and butter in a large, heavy saucepan over a low heat. When melted, stir in the sugar, then the eggs one by one, stirring well. Fold in the nuts, flour and sea salt, then transfer to the prepared tin, and bake in the centre of the oven for 20 minutes. Remove from oven, and leave to cool in the baking tray, then remove and slice into small squares. They will be fudgey, so use a hot, sharp knife!
Place the sugar in a pan with 350ml (12fl oz) cold water, heat gently to dissolve the sugar, then simmer gently for 3 to 5 minutes, until you have a light, clear syrup. Allow to cool completely, then, with an electric whisk, add the lemon and orange juice, and the mascarpone. Churn in an ice cream mixer (or see cook’s tip) until almost frozen, then transfer to the freezer overnight.
Top Tip
If you don't have an ice cream maker, pour the mixture into a container after blending and whisk 3 to 4 times during freezing, to break up the ice crystals
