Chocolate & almond puds with boozy hot chocolate sauce

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N/A

Source

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

50g dark chocolate

2 tbsp butter

125ml double cream

1 tbsp caster sugar

1 tbsp Disaronno (amaretto)

Method

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.