Your guests will be in awe of these elegant brownie and coconut sorbet sandwiches – the perfect way to end off your summer dinner parties.

MAKES 8 // COOKING TIME 1 hour 30 min, plus 6 hours freezing time

INGREDIENTS
For the brownies
150 g dark chocolate
½ cup butter
2 eggs
½ cup brown sugar
½ cup cocoa
½ tsp salt
½ tsp bicarbonate of soda
2 tbsp cake flour
For the coconut sorbet
½ cup caster sugar
3 cups coconut milk
Juice of 3 limes
For the fudge sauce
150 g bitter dark chocolate
25 g butter
2 tbsp golden syrup
100 ml cream

METHOD
For the brownies
1. Preheat oven to 180ºC. Prepare a large baking tray with baking paper.
2. Melt the chocolate and butter together until smooth. Whisk in the eggs and sugar until combined.
3. In a separate bowl, sift the cocoa, salt, bicarb and flour together.
4. Pour the chocolate mixture into the flour mixture and whisk until well combined.
5. Smooth the mixture out on to the tray and bake for 20–30 minutes until golden around the edges.
6. Remove from the oven and cut into squares while hot.
For the coconut sorbet
1. Place the sugar, coconut milk and lime juice in a saucepan over a low heat. Stir until sugar has dissolved.
2. Line a square plastic container with cling film, with some hanging over the edges.
3. Once the mixture has cooled completely, transfer to the container and place in the freezer for 4–6 hours until frozen.
For the fudge sauce
1. Place all the ingredients in a saucepan over medium heat.
2. Stir until the chocolate is melted and the sauce has a smooth consistency.
To assemble
1. Remove the sorbet from the freezer and lift the edges of the cling film to remove it from the container.
2. Cut it into squares and sandwich each square between two brownies.
3. Serve the brownie and coconut sorbet sandwiches with hot fudge sauce.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

After months under lockdown, we all need some refreshers on how to entertain again. Find out how to host the perfect dinner party here.