Name: Chocolate & almond puds with boozy hot chocolate sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 50g butter softened, plus extra for the moulds; 25g toasted flaked almonds chopped; 50g caster sugar; 1 egg; 25g self-raising flour; 25g ground almonds; 1 tbsp cocoa powder; 2 scoops vanilla ice cream, to serve; 50g dark chocolate; 2 tbsp butter; 125ml double cream; 1 tbsp caster sugar; 1 tbsp amaretto

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Chocolate & almond puds with boozy hot chocolate sauce

Chocolate & almond puds with boozy hot chocolate sauce

James Martin

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.9 ratingsRate

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These make-ahead puds are easy, but look glamorous

Freezable (Cakes can be frozen)

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Maple crunch ice cream

A star rating of 4.7 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter

softened, plus extra for the moulds
25g toasted flaked almonds

chopped
50g caster sugar
1 egg
25g self-raising flour
25g ground almonds
1 tbsp cocoa powder
2 scoops vanilla

ice cream, to serve

For the sauce

50g dark chocolate
2 tbsp butter
125ml double cream
1 tbsp caster sugar
1 tbsp amaretto

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Nutrition: per serving

kcal1144
fat92g
saturates46g
carbs66g
sugars54g
fibre3g
protein13g
salt0.77g

low

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 amaretto.

Recipe from Good Food magazine, February 2011

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A star rating of 4.8 out of 5.9 ratings

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