Chocolate & almond puds with boozy hot chocolate sauce

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
For the sauce
50g dark chocolate
2 tbsp butter
125ml double cream
1 tbsp caster sugar
1 tbsp Disaronno (amaretto)

PROCEDURE

• 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.

SOURCE: .bbcgoodfood.com