Chocolate and almond pudding almond liqueur chocolate sauce

Prep: 10 mins
Cook: 25 mins
Chocolate and almond pudding almond liqueur chocolate sauce
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

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