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There’s wholesome rye in the bars as well, which acts as an ideal flavour foil for all the rich fruit, spirited filling, and buttery tones going-on within. The sugar amount required for the filling should be altered according to the natural sweetness of the fruit you’re planning to use. Meanwhile, whisk together the flour, rye flour, sugar, and salt. Combine the flour, rye flour, rye flakes, sugar, baking powder, nutmeg, and salt in a medium-size mixing bowl.

Forget ice cream in summer, ice cream in winter is where it’s at. but I’ve also increased it to 1 ½ teaspoons in the past, which creates a slightly salted burnt sugar ice cream, similar in profile to salted caramel. Let this mixture come to a very slow simmer, making sure to keep an eye on it, whilst you burn the sugar and whisk the egg yolks (steps follow). Whilst the cream is heating, place 200 grams of the sugar and the water in a medium-size saucepan set over medium heat and stir to combine.

You could use a chocolate that’s a little lighter in percentage, but, please do not use milk chocolate here. Make sure to use Dutch processed cocoa powder, not natural or Bournville cocoa powder. Whilst the butter mixture is melting over the stove, whisk the eggs, cocoa and vanilla in the bowl of a stand mixer fitted with the whisk attachment until it is glossy and flows like lava, about 2 minutes. Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat together the butter and sugar on medium speed until pale and fluffy, about 4 minutes.

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