A divine recipe for a quick and easy chocolate dessert. The almond paste (instead of butter) adds a rich flavour in a slighly healthier way. You can easily double or triple the amounts.
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35g caster sugar
30g plain flour
2 tablespoon oil
30g almond paste
50g cooking chocolate
1 tablespoon pumpkin seeds
Method Prep:10min › Cook:10min › Ready in:20min
Preheat oven to 180 C / Gas 4. Grease and flour two small ramekins, or line a muffin tray with paper cases.
In a medium bowl, beat the egg with the sugar. Add the flour, oil and almond paste. Melt chocolate and add to bowl; mix well and stir in pumpkin seeds.
Pour mixture into prepared ramekins and bake in preheated oven for 10 to 12 minutes (no more than 12, especially if you want to keep the centre soft and gooey). Remove from oven and unmould quickly, to prevent any further cooking.