The contrast between the, warm chocolate centre and crunchy hazelnuts make every mouthful of this pudding pure bliss.
- 10g butter, melted (for greasing)
- 130g 70% cocoa dark chocolate, chopped
- 100g butter, chopped
- 1/4 cup caster sugar
- 3 eggs, separated
- 1/3 cup hazelnut meal
- 2 tablespoons plain flour
- 1 1/2 tablespoons chocolate hazelnut spread
- 1/4 cup skinless hazelnuts, roughly chopped, toasted
- 1 cup pure cream, whipped, to serve
- NESTLE BAKERS' CHOICE Cocoa, to serve
- Preheat oven to 200C/180C fan-forced. Grease six 4.5cm-deep, 8cm (base), 1/2-cup-capacity ovenproof ramekins with melted butter. Line bases with baking paper. Place on a baking tray.
- Place chocolate and butter in a large heatproof bowl set over a saucepan of simmering water (make sure the base of the bowl does not touch the water). Heat, stirring occasionally, for 3 minutes or until melted and smooth. Remove from heat and set aside to cool for 2 minutes.
- Add sugar, whisking until combined. Whisk in egg yolks. Add hazelnut meal and flour. Whisk until combined.
- Using an electric mixer, beat egg whites until stiff peaks form. Gently fold into chocolate mixture, in 2 batches until just combined. Divide 3/4 of batter evenly among prepared ramekins. Spoon 1 teaspoon of choc-hazelnut spread into the centre of each pudding. Divide remaining batter evenly among ramekins. (If making ahead, see Notes.)
- Bake puddings for 12 minutes or until a crust has formed on top, but puddings are still wobbly to touch in the centre. Remove from oven. Stand for 2 minutes. Run a knife around edge of puddings. Gently turn onto serving plates. Serve immediately with hazelnuts and cream and dust with cocoa powder.