Chocolate baking recipe for 2 people, takes only 25 mins; recipe has butter, almond, caster sugar, egg, self-raising flour, ground almond, cocoa powder, vanilla, dark chocolate, butter, double cream, caster sugar and disaronno.
Chocolate & almond puds with boozy hot chocolate sauce
Course: Chocolate baking
Servings
2
servings
Prep time
10 mins
Ingredients
- Dark Chocolate: 50g dark chocolate
- Egg: 1 egg
- Butter: 50g butter, softened, plus extra for the moulds
- Almond: 25g toasted flaked almonds, chopped
- Caster Sugar: 50g caster sugar
- Self Raising Flour: 25g self-raising flour
- Ground Almond: 25g ground almonds
- Cocoa Powder: 1 tbsp cocoa powder
- Double Cream: 125ml double cream
- Vanilla: 2 scoops vanilla ice cream, to serve
- Disaronno: 1 tbsp Disaronno (amaretto)
Directions
- 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.
