CHOCOLATE RYE BROWNIES WITH BAY AND ALMONDS

Using rye flour instead of plain brings delicate roasted, nutty notes to chocolate cakes, playing off the bitter qualities of chocolate in a new way.

Serves 8-10

180g unsalted butter, cubed and chilled, plus extra for greasing

150g light rye flour, plus extra for dusting 200g dark chocolate, at least 70% cocoa solids, broken into pieces

Fine sea salt

4 free-range eggs

100g golden caster sugar

80g soft brown sugar

For the topping

100g whole, skin-on almonds Finely grated zest of ½ orange 50g golden granulated sugar 6-8 bay leaves

Preheat the oven to 160°C/fan 140°C/gas 2-3. Grease and lightly flour a medium baking tin (about 20x30cm). Melt the chocolate pieces and butter, with a pinch of sea salt, in a large heatproof bowl set over (not in) a pan of very gently simmering water for 6-8 minutes, stirring once or twice, until the chocolate is smooth. remove the bowl from the heat and set aside.

Separate one egg. Divide the white in half as best you can. In a large bowl, use an electric whisk to beat the remaining eggs, as well as the yolk and half the egg white of the separated egg, with both sugars until pale and fluffy. reserve the remaining half egg white.

Beat the whisked egg mixture into the melted chocolate mixture, then fold in the rye flour until the batter is fully combined. Pour the batter into the prepared tin.

To make the topping, whisk the reserved egg white in a bowl until light and airy, then fold in the almonds, orange zest, granulated sugar and a pinch of sea salt. Tumble together until the almonds are well-coated and the mixture is fully combined.

Spoon the almond topping over the brownies, then push the base of each bay leaf into the batter. Bake for 20-25 minutes, until cracked and firm on top, but gooey in the middle. remove from the oven and leave to cool completely in the tin, then cut into squares.