Chocolate and hazelnut puddings

From issue #9. August, 2015
Photography by Photography by Vanessa Wu.


00 grams hazelnuts
100 grams butter at room temperature
50 grams caster sugar
1 teaspoon vanilla extract
100 grams dark chocolate
1 teaspoon instant espresso coffee granules
4 eggs, separated
80 grams flour
75 grams caster sugar


Preheat the oven to 180°C. Lightly butter 4 x 3⁄4 cup capacity ramekins.

Spread the hazelnuts out on a baking tray and roast until the skins blister and the nuts are golden. Cool and rub off the skins.

Cream the butter, the first measure of caster sugar and the vanilla. Melt the chocolate in a bowl on top of a pot of simmering water. Cool a little. Beat the melted chocolate, espresso coffee granules and the egg yolks into the butter mixture.

Roughly chop the hazelnuts and combine with the flour in a bowl. Whisk the egg whites in another large bowl until soft peaks form then add the 75 grams of caster sugar and beat until stiff and glossy.

Gradually fold the butter mixture, the egg whites and the flour and hazelnuts together with a large metal spoon. Divide the mixture between the ramekins. Lay a small cloth in a baking dish and place the ramekins on top. Put the baking dish in the oven and add enough boiling water to come 2 cm up the sides of the ramekins. Bake for about 30 minutes or until risen and firm to the touch. The puddings will be crisp on top with a lovely molten centre. Carefully remove the ramekins from the baking dish and let them sit for 10 minutes before serving.

To serve: Dust with icing sugar and serve with a scoop of ice-cream or softly whipped cream.