Chocolate & almond puds with boozy hot chocolate sauce

 

Ingredients

• 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
  Easy
  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.