Chocolate & almond puds with boozy hot chocolate sauce

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

Chocolate & almond puds with boozy hot chocolate sauce is If you have ground almonds, disaronno, caster sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes. If you like this recipe, take a look at these similar recipes: Boozy Skinny Hot Chocolate, Hot Chocolate (Boozy Version), and Boozy Mint Hot Chocolate.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Almond Meal

Cocoa Powder

Almonds

Butter

All Purpose Flour

Sugar

Base

Egg

Equipment you will use

Baking Pan

Bake for 20-25 mins until a skewer comes out clean.

Equipment you will use

Oven

Skewers

Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vanilla Ice Cream

Hot Fudge Sauce

Equipment

Ingredients

Servings:

50grams

butter, softened, plus extra for the moulds 25grams

toasted flaked almonds, chopped 50grams

caster sugar 1

egg 25grams

self-raising flour 25grams

ground almonds 1Tbsp

cocoa powder 2scoops

vanilla ice cream, to serve 50grams

dark chocolate 2Tbsps

butter 125milliliters

double cream 1Tbsp

caster sugar 1Tbsp

Disaronno (amaretto)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.