Chocolate & almond puds with boozy hot chocolate sauce
50g butter, softened, plus extra for the moulds
25g toasted flaked almonds, chopped
50g caster sugar
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 minsCook:25 mins
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.
Meanwhile, for the sauce, melt all the
ingredients in a small pan and keep warm.
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.