Chocolate & Almond Puds With Boozy Hot Chocolate Sauce
These delectable warm chocolate almond cakes are a delightful treat for any occasion. With a rich, moist texture and a hint of nuttiness, they are perfect for satisfying your sweet cravings. Served alongside a luscious dark chocolate sauce and a scoop of creamy vanilla ice cream, these cakes make for a decadent dessert that will surely impress your guests.
— Constant Cookbook
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)
Instructions
- 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 amaretto.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 1144 calories
- Fat Content: 92 grams fat
- Saturated Fat Content: 46 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 54 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.77 milligram of sodium
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