Hazelnut Puddings with Chocolate Sauce. Serves 6, Prep 30 mins, Cook 35 mins.

Ingredients

• 200g block dark chocolate, chopped
• 150g unsalted butter, chopped
• 2 tbsp cocoa powder
• ⅔ cup brown sugar, firmly packed
• 3 eggs, lightly beaten
• ⅓ cup hazelnut meal
• ⅓ 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 the 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 mixture until smooth. Whisk in flour.
4. Divide evenly among pan holes. Cover the 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 the muffin pan. Run a palette knife around the sides of puddings to loosen. Lift out puddings and invert onto serving plates.
8. Drizzle warm sauce over warm puddings and ice-cream.
   Sprinkle with hazelnuts.

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 per cent) for about 1½ to 2 minutes, or Until hot.