Brownie waffles, caramelised mandarin and chocolate sauce

serves / 6 prep / 6 hours cook / 30 minutes

Ingredients

125g dark chocolate chunks

125g unsalted butter, chopped

2 eggs, lightly whisked

150g (1 cup) plain flour

155g (3⁄4 cup, firmly packed) brown sugar 1 1⁄2 tsp baking powder

80ml (1⁄3 cup) milk

Pinch of salt

Chocolate ice-cream, to serve

MANDARIN COMPOTE:

215g (1 cup) caster sugar

125ml (1⁄2 cup) water

5 mandarins, peeled, sliced crossways

CHOCOLATE SAUCE:

300ml pouring cream 100g dark chocolate chunks

1. For the mandarin compote, place sugar and water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Simmer, without stirring, for 15 minutes or until mixture turns a deep caramel. Add mandarin. Remove from heat. Cool. Store in the fridge for 4 hours or overnight, to develop the flavours.

2. For the sauce, microwave cream and chocolate in a heatproof bowl on high, stirring every 30 seconds, until melted and smooth. Set aside.

3. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, flour, sugar, baking powder, milk and salt until just combined. Pour into a jug.

4. Preheat a waffle maker. Pour 1⁄2 cup waffle batter into centre of waffle maker. Close. Cook for 2-3 minutes or until cooked through. Carefully use a flat-bladed knife to loosen waffle. Slide on to a plate (waffle will be soft). Repeat with remaining batter to make 6 waffles. Serve with compote and icecream. Drizzle with chocolate sauce.

Recipe by Alison Adams Photo by Al Richardson