Cheat's pistachio ice cream
The simplest ideas are often the best, as this clever ice from MasterChef judge John Torode demonstrates
Fudgy chocolate squares
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 16
Skip to ingredients
For the cake
- 200g butterchopped
- 200g gluten-free dark chocolateroughly chopped
- 350g golden caster sugar
- 50g gluten-free self-raising flourblend
- 50g ground almond
- 50g cocoa
- 1 tsp xanthan gum
- 4 large eggsbeaten
- 50g walnutbroken or roughly chopped
For the icing
- 100g butterchopped
- 2 heaped tbsp cocoa
- 200g icing sugarsifted
- 2 tbsp milk
- 50g walnutbroken or roughly chopped
Nutrition: per square
- kcal448
- fat28g
- saturates14g
- carbs45g
- sugars42g
- fibre2g
- protein5g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.
step 2
Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
step 3
To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.
