Mix the flour in a bowl with the cornflour, baking powder, 1 tablespoon of caster sugar, 1 big pinch of sea salt, half the cardamom and half the ground cinnamon.

Add the egg yolks and whisk, pouring in the lager as you go, until you have a smooth, thick batter; cover and set aside to rest.

Peel and core the apples, before cutting them into ½-centimetre thick slices, then set aside in a bowl of water until needed.

Mix the remaining 5 tablespoons of caster sugar with the rest of the cardamom and cinnamon, and 1 pinch of salt.

Heat the oil in a wide, deep, heavy-based pan (no more than half full), to 190ºC/375ºF (use a thermometer, or drop in a piece of bread: it should turn golden in about 35 seconds), or use a deep-fat fryer.

Dunk the apple slices in the batter and fry, in batches, for 6 to 8 minutes, or until crisp and a rich brown colour, turning regularlyDrain on a rack with kitchen paper underneath to catch the drips. Cool briefly, then toss in the spiced sugar.

Snap the chocolate into a saucepan with all the other sauce ingredients and 1 pinch of saltMelt over a medium-low heat for 2 to 3 minutes, or until smooth and pourable.

Serve the sauce immediately, alongside the warm fritters for dipping.