Impress your guests with this absolutely decadent dessert. What can go wrong, Chocolate Almond, Espresso & Armaretto, OMG!!
40gm Brown Sugar
½ Egg
25gm Butter
100gm Flour
25gm Ground Almond
2gm Baking Powder
1gm Salt
15gm Cocoa Powder
15gm Instant Coffee
2gm Vanilla Essence
40gm Small Batch Chocolate Almond Butter
60gm Milk
80gm Caster Sugar
15gm Cocoa Powder
50ml Amaretto Shot
30ml Espresso Shot
220ml Hot Water
Cream Egg & Sugar, add cooled melted butter. Sieve together Flour, Ground Almond, Baking Powder, Salt, Instant Coffee & 1st Cocoa. Add alternately with Milk, Vanilla & Small Batch Chocolate Almond Butter. Portion 60 grams batter loosely into buttered & floured molds (Dariole), don't press down.
Sprinkle remaining sugar/cocoa on top. Mix Espresso Shot, hot water and Amaretto and pour 50grams over each pudding.
Bake at 160c for 20 minutes. Watch, if sauce starts to boil over sides open the oven to cool and drop temperature to 140c for remaining cooking time. Pudding should turn out easily with sauce flowing over the top. Serve with quality ice-cream and berries.
