Chocolate Brownie Thins with Chocolate Praline Ice Cream from Great British Chefs 2 by Stephen Bull

Ingredients

• 6 tablespoons water
• 175 g/6 oz almonds, blanched, skinned, flaked and dry-fried until golden
• 175 ml/6 fl oz water
• 175 g/6 oz caster sugar, plus 2 teaspoons extra
• ¾ teaspoon instant coffee granules
• a few drops of vanilla essence
• 500 g/1 lb caster sugar
• 4 eggs
• 125 g/4 oz cocoa powder
• 150 g/5 oz hazelnuts, roasted, skinned and crushed
• 125 g/4 oz plain flour
• 300 g/10 oz butter
• 175 g/6 oz sugar
• 375 g/12 oz bitter chocolate, broken into pieces
• vanilla essence
• ¼ tablespoon vanilla essence
• 600 ml/1 pint whipping cream