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


  1. 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.
  2. 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.
  3. Add sugar, whisking until combined. Whisk in egg yolks. Add hazelnut meal and flour. Whisk until combined.
  4. 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.)
  5. 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.