HomeChocolateFriday, November 17, 2017

Chocolate & almond puds with boozy hot chocolate sauce Chocolate & almond puds with boozy hot chocolate sauce

Saturday, May 17, 14, 16:22:22, 4 Yaers Ago Via In Chocolate

Rated 4.71 stars based on 7 reviews
Hits: 11

Ingredients

  1. 50g butter, softened, plus extra for the moulds
  2. 25g toasted flaked almonds, chopped
  3. 50g caster sugar
  4. 1 egg
  5. 25g self-raising flour
  6. 25g ground almonds
  7. 1 tbsp cocoa powder
  8. 2 scoops vanilla ice cream, to serve
  9. 50g dark chocolate
  10. 2 tbsp butter
  11. 125ml double cream
  12. 1 tbsp caster sugar
  13. 1 tbsp Disaronno (amaretto)
  • Min
  • Easy
2 Servings
  • 11 Hits
Chocolate
  • May 17, 2014

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.

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