Warm brandied cakes with pistachio cream and hot chocolate sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 3
Dietary Vegetarian
From Ready Steady Cook
Method
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For the pistachio cream, place the mascarpone, pistachios, icing sugar and double cream into a bowl and mix well to combine.
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For the brandied cakes, melt the butter in a frying pan over a medium heat, then add the brandy and the muffins. Warm through for three minutes on each side, turning carefully.
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Meanwhile, for the hot chocolate sauce, place all of the ingredients into a small saucepan and warm through to melt.
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To serve, place the warm cakes onto a serving plate, top with the pistachio cream and pour over the hot chocolate sauce.
Ingredients
For the pistachio cream
- 100g/3½oz mascarpone
- 3 tbsp pistachios, chopped
- 2 tsp icing sugar
- 3 tbsp double cream
For the warm brandied cakes
- 25g/1oz butter
- 3 small ready-made muffins, tops removed
- 30ml/1fl oz brandy
For the hot chocolate sauce
- 50g/1¾oz butter
- 1 tbsp sugar
- 3 tbsp cocoa powder
- 2 tbsp hot water
- 2 tbsp double cream
- few drops Tabasco sauce
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