Chocolate and almond pudding almond liqueur chocolate sauce
Prep:
10 mins
Cook:
25 mins
Glamorous desserts with a lovely boozy chocolate sauce.
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 almond liqueur such as amaretto
Preheat the oven to 180°C / 350°F / Gas mark 4.
Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and place on a small baking tray.
Combine and beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds.
Bake for 20-25 minutes until a skewer comes out clean.
Melt all the ingredients in a small pan and keep warm.
Carefully turn the cakes out of the moulds and rest on plates (the same way up as they baked).
Serve with vanilla ice cream and the chocolate sauce.
Serves
2
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Alcohol, Sugar, Nuts
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Easy
