Hot chocolate espresso sauce
Enjoy this smooth coffee- and booze-laced chocolate sauce with your favourite cake, such as our burnt honey and almond cakes
Little burnt honey & almond cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g butterplus extra for the tin
- 1 tbsp honey
- 1 egg
- 50g golden caster sugar
- 30g plain flour
- 30g ground almonds
- ½ tsp baking powder
- icing sugarfor dusting (optional)
Nutrition: Per serving
- kcal508
- fat31g
- saturates14g
- carbs47g
- sugars35g
- fibre1g
- protein9g
- salt0.9g
Method
step 1
Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
step 2
Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
step 3
Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).
