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.