Hot chocolate and hazelnut puddings
Photo by Babiche Martens
An easy chocolate pudding, best served hot with whipped cream on the side.
- Preheat oven to 200C. Roast the hazelnuts for 10 minutes. Rub off the skins and either chop finely or put in a food processor and pulse until ground.
- Break the chocolate roughly and put into a bowl over a saucepan of simmering water. Add the butter and leave until melted, then remove from the heat and stir gently to combine. Stir in the hazelnuts.
- Beat the sugar and the yolks with an electric beater until thick and pale. In a separate bowl, beat the egg whites until stiff. Fold the chocolate into the egg and sugar mixture then gently fold in the whites.
- Spoon into 4 individual pudding dishes and bake for 15 minutes. Serve hot.