- 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
200g block dark chocolate, chopped
½ cup thickened cream
- Grease a 6-hole Texas muffin pan (¾-cup capacity). Line bases with baking paper.
- 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.
- Whisk sugar, eggs and hazelnut meal into chocolate until smooth. Whisk in flour.
- Divide evenly among pan holes. Cover pan with a sheet of greased baking paper. Then wrap tightly in foil.
- 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.
- Meanwhile, make sauce. Place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until melted. Remove bowl.
- 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.
- Serve with ice-cream. Drizzle warm sauce over warm puddings and ice-cream. Sprinkle with nuts.
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.
For more indulgent, chocolatey recipes, pick up your copy of New Idea Chocolate at a selected newsagent or supermarket, or buy online for just $9.99.