For the ice cream

2 egg yolks
75g caster sugar
300ml milk
150ml double cream
25g liquid glucose
75g white chocolate, broken into pieces

For the white chocolate sauce

1/2 vanilla pod
3 egg yolks
25g caster sugar
250ml milk
25g white chocolate

For the dark chocolate sauce

100g caster sugar
40g cocoa powder
2tbs double cream

For the caramel

a little oil, for greasing
50g caster sugar

For the chocolate sponges

75g plain chocolate
75g unsalted butter
2 eggs
2 egg yolks
50g caster sugar
15g plain flour
icing sugar to dust

1. Make the ice cream: whisk the yolks and sugar together until just combined. Put the milk, cream and glucose in a pan and bring to the boil. Add the chocolate and stir occasionally until melted. Add the egg and sugar mixture and mix well. Set aside to cool - you will need to whixk the mixture occasionally as the chocolate tends to float to the top. When cool, churn in an ice cream make until partly frozen (about 30 mins). If you don't have an ice cream maker, freeze for 2 hrs, remove and whicsk, freeze again for 1 hr, whisk again, transfer to container with a lid and freeze until firm. (at least overnight).

2. Make the white chocolate sauce: put the vanilla pod in a pan and cover with water. Bring to the boil and simmer for 2-3 mins, then remove the pod and dry with kitchen paper. Mix the yolks and sugar in a heatproof bowl until just combined, then whisk in the milk and add the vanilla. Sit the bowl over a pan of gently simmering water and cook, stirring, until the sauce is just thick enough to coat the back of a wooden spoon (6-8 mins). Remove the pod, then add the white chocolate and stir until melted; cook for 3 mins stirring frequently. Remove the bowl and allow the sauce to cool, then chill until ready to serve. 

3. Make the dark chocolate sauce: gently heat all the ingredients in a small pan with 125ml water, stirring until the sugar has dissolved. Bring to the boil and simmer for 6-7 mins, stirring vigorously to stop the cocoa sticking to the base - the sauce should be just thick enough to coat the back of a wooden spoon. Strain through a fine sieve, then set aside to cool. Chill until ready to serve. 

4. Make the caramel: lightly oil a baking sheet. Gently heat the sugar in a pan with two tablespoons of water, stirring until the sugar has dissolved, then stop stirring and bring the mixture to the boil. Simmer for 4-5 mins until the mixture has turned a golden caramel colour. Pour immediately on to the baking sheet and set aside until completely hard, then break the caramel into shards. 

5. Make the sponges: preheat the oven to 160C Fan. Grease 6 x 6cm dariole moulds or individual foil pudding bowls and place on a baking sheet. In a bowl set over a pan of simmering water, stir the chocolate with the butter until melted; remove the bowl. Using an electric hand blender, whisk the eggs, yolks and sugar together until they just hold a trail of their own mixture on the surface. With the hand blender on medium, whisk in the chocolate and butter mixture. Gently fold in the flour, then pour into the moulds to 1cm below the rims. Bake for 10-12 mins until risen and just firm - the centres should still be slightly moist. 

6. To serve, drizzle dark chocolate sauce over a service plate in a zigzag pattern - you may find it easier to pour from a jug. Repeat with the white chocolate sauce. Gently loosen a sponge with the tip of knife and invert it on to the plate. Put a scoop of ice cream next to the sponge and spear with caramel shards. Lightly dust the icing sugar and serve immediately. Serve any extra sauce separately.