These seemingly small cakes can easily be shared between two, depending on your tolerance for richness. That said, diehard chocoholics will have no trouble devouring the lot. Choose your audience – and portioning – accordingly.
- 190 gm butter, coarsely chopped
- 190 gm dark chocolate (60%-68% cocoa solids), coarsely chopped
- 210 gm brown sugar
- 3 eggs
- 130 gm plain flour
- 40 gm Dutch-process cocoa
- ¼ tsp baking powder
- 90 gm (½ cup) coarsely chopped milk chocolate
- 40 gm slivered or coarsely chopped pistachio nuts, plus extra finely chopped to serve
- Pistachio or vanilla ice-cream, to serve
- 150 gm caster sugar
- 170 gm dark chocolate (54%-58% cocoa solids), finely chopped
- 140 gm liquid glucose
- 20 gm Dutch-process cocoa, sifted
- 20 gm butter, diced
- 1Preheat oven to 180°C, and butter and flour eight 10cm-diameter cake tins.
- 2Melt butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add sugar, then mix in eggs one at a time, beating well between each addition. Sift flour, cocoa and baking powder over mixture, add a pinch of salt and stir until just combined (don't overwork the mixture or the brownie will be cakey). Stir in milk chocolate and pistachio nuts, reserving a little of each to scatter on top.
- 3Divide among prepared tins, smooth tops, scatter with reserved milk chocolate and slivers of pistachio nuts. Scatter with a little sea salt and bake until set around the edges but still a little fudgy in the centre (20-25 minutes; a skewer inserted should withdraw with just a little mixture on it). Cool in tins.
- 4For fudge sauce, stir sugar, chocolate, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until smooth, bring to a simmer and cook until sauce has a light syrup consistency (3-4 minutes). Cool briefly.
- 5To serve, top cakes with ice-cream, drizzle with warm fudge sauce and sprinkle with finely chopped pistachio nuts.