Triple choc gingerbread brownies with almonds

200g dark chocolate

150g unsalted butter

4 eggs

80g molasses

2 tsp mixed spice

1 tsp ground ginger

150g caster sugar

80g plain flour

60g dark cocoa powder

80g white chocolate chips

50g glace ginger, chopped

50g milk chocolate

200ml thickened cream

50g vienna almonds, chopped

1. Preheat oven to 160 C. Line a 27x18cm slice tin with baking paper. Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until just melted, then beat in eggs, molasses, spices and sugar.

2. Sift flour and cocoa together, then fold gently into dark chocolate mix. Beat in choc chips and ginger. Spoon into prepared tin and bake for 40 mins, or until just firm. Turn out to cool on a wire rack. Slice into 24 squares.

3. Put milk chocolate and 50ml of cream in a small sacucepan. Cook gently until melted. Whip remaining cream until soft peaks form. Use a pastry brush to brush chocolate mix onto 12 plates. Top each with 2 brownie slices a dollop of cream and a drizzle of milk chocolate mixture. Scatter with almonds to serve.