Maple crunch ice cream
A super-simple ice cream which goes gorgeously with warm puddings and cake
Chocolate & almond puds with boozy hot chocolate sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g buttersoftened, plus extra for the moulds
- 25g toasted flaked almondschopped
- 50g caster sugar
- 1 egg
- 25g self-raising flour
- 25g ground almonds
- 1 tbsp cocoa powder
- 2 scoops vanillaice cream, to serve
For the sauce
- 50g dark chocolate
- 2 tbsp butter
- 125ml double cream
- 1 tbsp caster sugar
- 1 tbsp amaretto
Nutrition: per serving
- kcal1144
- fat92g
- saturates46g
- carbs66g
- sugars54g
- fibre3g
- protein13g
- salt0.77glow
Method
step 1
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.
step 2
Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
step 3
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 amaretto.
