Chocolate & almond puds with boozy hot chocolate sauce

Chocolate & almond puds with boozy hot chocolate sauce

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(5 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
These make-ahead puds are easy, but look glamorous

Nutrition and extra info

  • Cakes can be frozen

Nutrition: per serving

  • kcal1144
  • fat92g
  • saturates46g
  • carbs66g
  • sugars54g
  • fibre3g
  • protein13g
  • salt0.77g
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  • 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

  • 50g dark chocolate
  • 2 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml double cream
  • 1 tbsp caster sugar
  • 1 tbsp Disaronno (amaretto)


  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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Comments (10)

Carla2014's picture

Lovely dessert. I didn't bother with the amaretto and next time I would leave out the flaked almonds as they didn't really work for me plus it saves a job toasting them :) Easy to make and it worked well for me using greased ramekins. I did have to add 5 mins onto the baking time

bikerbell's picture

Absolutely loved these. Made as per recipe but used slightly more Cocoa. I will probably add a little moe amaretto to the sauce next time.

westniner's picture

Very easy to make, and even easier to eat! Doubled up on the recipe for 3 of us, and there was a real competition for the spare one. The left over sauce was microwaved the following day and was a perfect topping for vanilla ice cream.

dgodber's picture

I made these for Valentine ’s Day and they were very nice! Quite rich and mine were a little heavy but they have a gorgeous almond flavour and the sauce went really well with the ice-cream.

brianoreen's picture

Made this as a post valentine dessert and it was lovely!

I doubled the recipe to save some for my inlaws and I added more cocoa because hubby and I like it really chocolatey. Then I topped it with dessicated coconut before putting in the oven. It was really yummy!

ghowland's picture

Absolutely delicious, I used ramekins and they came out fine. I also left out the alcohol but the sauce was still gorgeous. Definitely making this again!

cherub-rock25's picture

How many calories?!!

sonjaday's picture

Dariole molds are individual pudding basins, this site has a description and picture.

ghowland's picture

What are dariole moulds?

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