Chocolate & Almond Puds With Boozy Hot Chocolate Sauce

These make-ahead puds are easy, but look glamorous

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  1144

• Protein

  13g

• Carbs

  66g

• Fat

  92g

• Saturates

  46g

• Fibre

  3g

• Sugar

  54g

• Salt

  0.77g

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)

Directions

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.

Categories: Cakes & Baking, Chocolate, Courses