Preparation: 20 minutes
Cooking: 5 minutes
125g Swiss dark chocolate, broken into pieces
50g caster sugar
250ml double cream
50g chopped mixed nuts
2 fresh peaches
12 scoops raspberry ripple ice cream
1. To make the sauce, put the chocolate, caster sugar, 100ml double cream and 50ml hot water in a heavy based pan. Stir over a gentle heat until the chocolate has melted. Set aside to cool. Spread out the nuts on a baking sheet and place under a hot grill until golden. Leave to cool.
2. Place the peaches in a bowl and cover with boiling water. Leave for 5 minutes, drain and refresh under cold running water. Carefully peel the skins. Halve the peaches, remove the stones, then cut into wedges. Reserve 8 slices.
3. Whip the remaining cream into soft peaks. Arrange half the peaches in four sundae glasses and top with a scoop of ice cream. Drizzle over a little sauce and sprinkle with a few nuts. Top with the rest of the peaches, two scoops of ice cream, more sauce and sprinkle over more nuts. Finish with the whipped cream and two peach slices. Pour over the remaining sauce and sprinkle with the rest of the nuts.
Per serving: 915 calories 61.2g fat (35.3g saturated) 1.06g salt
Image credits: Philip Webb