Chocolate Hazelnut Puddings with Chocolate Sauce

Ingredients

• 200g block dark chocolate, chopped
• 150g unsalted butter, chopped
• 2 tblsps cocoa powder
• ²⁄³ cup brown sugar, firmly packed
• 3 eggs, lightly beaten
• ¹⁄³ cup hazelnut meal
• ¹⁄³ cup self-raising flour
• Vanilla ice-cream and chopped roasted hazelnuts, to serve

CHOCOLATE SAUCE

200g block dark chocolate, chopped

½ cup thickened cream

Method

1. Grease a 6-hole Texas muffin pan (¾-cup capacity). Line bases with baking paper.
2. Combine chocolate and butter in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove. Stir in sifted cocoa. Stand for 10 minutes.
3. Whisk sugar, eggs and hazelnut meal into chocolate until smooth. Whisk in flour.
4. Divide evenly among pan holes. Cover pan with a sheet of greased baking paper. Then wrap tightly in foil.
5. Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until a skewer inserted into the centre of puddings comes out clean. Remove. Stand in pan for 10 minutes.
6. Meanwhile, make sauce. Place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until melted. Remove bowl.
7. Discard foil and paper from muffin pan. Run a palette knife around sides of puddings to loosen. Lift out puddings and invert onto serving plates.
8. Serve with ice-cream. Drizzle warm sauce over warm puddings and ice-cream. Sprinkle with nuts.

TIP

Puddings can be made up to one day ahead. Keep in an airtight container. They are best served warm. To reheat, place puddings around a microwave turntable. Microwave on High (100%) for about 1½ to 2 minutes, or until hot.

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