Such a magic combination: dark chocolate, ripe plums, vanilla bean ice cream and a hit of hazelnutty Frangelico-spiked, hot choc sauce…
300 grams butter
300 grams 70 per cent dark chocolate, cut into chunks
6 eggs, size 7
2⅓ cups caster sugar
1⅓ cups plain flour
1 cup dark Dutch cocoa powder
4-6 plums (depending on size), halved and stones removed
vanilla bean ice cream, to serve
200 grams dark chocolate, chopped
3 tablespoons Frangelico
Preheat the oven to 170°C. Line a 32cm x 22cm deep baking tin with baking paper.
Brownie: Put the butter and dark chocolate in a large microwave-safe bowl and microwave at medium power in bursts of 30 seconds, stirring in between until smooth and melted. In a separate bowl beat the eggs with the caster sugar until pale and creamy. Stir in the chocolate mixture. Sift the flour and cocoa into the mixture, and stir to combine. Pour into baking tin and even out the surface with the back of a tablespoon. Nestle the plums into the mixture, cut side up, and bake for 35-40 minutes until just cooked through.
To serve: Slice the brownie and briefly reheat slices in the microwave to warm through. Serve with a generous scoop of vanilla bean ice cream and a good drizzle of chocolate sauce.
Chocolate sauce: Heat the cream in a microwave-proof jug for 1 minute on 60 per cent power. Add the chocolate and allow it to sit for 1-2 minutes. The heat of the cream will melt the chocolate, and you can then whisk it until smooth. If necessary heat a little more in 20-second bursts. Whisk in the Frangelico until it is smooth and combined.
The sauce can be refrigerated for up to 10 days, then reheated in 30-second bursts before serving. Makes 1¾ cups