Chocolate & almond puds with boozy hot chocolate sauce

Chocolate & almond puds with boozy hot chocolate sauce



  • 50g butter, softened, plus extra for the moulds
  • 25g toasted flaked almonds, chopped
  • 50g caster sugar
  • 1 egg
  • 25g self-raising flour
  • 25g ground almonds
  • 1 tbsp cocoa powder
  • 2 scoops vanilla ice cream, to serve

For the sauce

  • 50g dark chocolate
  • 2 tbsp butter
  • 125ml double cream
  • 1 tbsp caster sugar
  • 1 tbsp Disaronno (amaretto)
    Prep: 10 mins Cook: 25 mins
    Serves 2
  • Method

    1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
    2. Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
    3. Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.