Chocolate & almond puds with boozy hot chocolate sauce
- Preparation and cooking time
- Serves 2
These make-ahead puds are easy, but look glamorous
For the sauce
- 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.