Method

• 1.
  Preheat oven to 200°C. Grease an 8-cup (2L) baking dish.
• 2.
  Pound cardamom seeds in a mortar and pestle until finely ground. Transfer to a bowl, add flour, butter and half sugar, and rub between fingers until resembles coarse breadcrumbs. Cover and freeze crumble for up to 3 months until needed.
• 3.
  Meanwhile, melt extra butter in a large frypan over high heat. Add the remaining 2 tbs sugar and 1/3 cup (80ml) water and cook, stirring constantly, until sugar has dissolved. In 2 batches, add apricots and cook, stirring occasionally, for 5 minutes or until lightly caramelised (filling can be stored for up to 4 days at this point).
• 4.
  Place chocolate blocks in a single layer in prepared baking dish (break where necessary to fit). Top with apricot mixture then scatter with crumble. Bake for 30 minutes or until golden and bubbling. Serve scattered with pistachios and scoops of vanilla ice cream.