6 slices of shop-bought chocolate sponge cake or 6 chocolate brownies
6 scoops of pralines and cream ice cream
50 g (2 oz) unsalted butter
200 ml (7 fl oz) double cream
1 tablespoon agave nectar, honey or golden syrup
75 g (3 oz) soft dark brown sugar
100 g (3 1/2 oz) Belgian praline chocolates
75 g (3 oz) pecan nut halves
Wrap the slices of sponge cake or brownies in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–6 minutes to warm through.
Meanwhile, make the praline sauce. Place the butter, cream, agave nectar, honey or golden syrup and sugar in a small saucepan and heat gently until the butter has melted and the sugar dissolved. Add the praline chocolate and stir until smooth, then stir in the pecans.
Place the warmed chocolate sponge or brownies in 6 serving dishes and top each with 1 scoop of the ice cream. Drizzle over the warm sauce and serve immediately.