- 50g butter, softened, plus extra for the moulds
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g toasted flaked almonds, chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 50g caster sugar
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 25g self-raising flour
- 25g ground almonds
- 1 tbsp cocoa powder
- 2 scoops vanilla ice cream, to serve
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
For the sauce
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.