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Chocolate & almond puds with boozy hot chocolate sauce

Chocolate & almond puds with boozy hot chocolate sauce

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

These make-ahead puds are easy, but look glamorous

  • Freezable (Cakes can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal1144
fat92g
saturates46g
carbs66g
sugars54g
fibre3g
protein13g
low insalt0.77g
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Ingredients

For the sauce

Method

  • STEP 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.

  • STEP 2

    Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

Rating: 5 out of 5.9 ratings
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