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.
Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
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 Disaronno.
