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225g dark chocolate, chopped (70% cocoa)

325 unsalted butter

2 tsp vanilla extract

250g caster sugar

5 eggs

200g hazelnut meal

150g hazelnuts, toasted and chopped

1 cup gluten-free self-raising flour

½ cup milk

3 tbsp instant coffee powder

custard, ice cream and berries, to serve

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1. Preheat oven to 170°C. Combine the dark chocolate and 225g butter in a heatproof bowl and set over a saucepan of barely-simmering water, stirring often until melted. Set aside to cool slightly.

2. Beat in the vanilla, 150g sugar and 3 eggs, then fold in the hazelnut meal and hazelnuts. Spoon into a Thermoglass® 3L Oblong Baking Dish, then bake for 30-35 minutes until just set halfway to the centre. Allow to cool on a wire rack. Fit the lid and refrigerate until required.

3. Melt the remaining butter, then whisk with the remaining sugar and eggs. Fold in the gluten-free flour, milk and 1 tbsp coffee powder, then whisk until smooth. Pour over the brownie base, then microwave on high power for 2½ minutes with lid on and vent open.

4. Combine the remaining coffee powder in a saucepan with the brown sugar and ½ cup water. Boil rapidly, then pour over. Serve with custard, ice cream and berries.