125 grams dark chocolate, chopped
125 grams butter at room temperature, diced
⅓ cup roasted hazelnuts
¼ cup brown rice flour
3 large eggs
1 teaspoon vanilla extract
½ cup caster sugar
pinch of salt
1 cup frozen raspberries
icing sugar for dusting
mascarpone for serving
raspberry coulis, see recipe below
4 x 1 cup capacity ovenproof ramekins, lightly greased
Preheat the oven to 180˚C.
Put the chocolate and butter in a heat-proof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot.
Put the hazelnuts and rice flour in the 350ml food processor with the chopping blade and finely grind. Set aside.
Using the hand blender with the whisk accessory, whisk the eggs and vanilla in a large bowl then add the sugar, hazelnut/flour mixture and salt and whisk until smooth.
Pour in the melted chocolate and whisk gently to combine.
Divide the batter evenly between the ramekins then top with the raspberries and almonds.
Place the ramekins on an oven tray and bake for 13-15 minutes until the sides are set but the centre is still quite soft.
To serve: Dust the puddings with icing sugar and top with cream and coulis. Serve immediately. Serves 4
2 cups frozen raspberry thawed with their juices
2 tablespoons icing sugar
1 tablespoon lime or lemon juice
Put the raspberries, icing sugar and the juice in the beaker. Attach the active blade shaft to the hand blender and puree the raspberries. Push through a fine sieve and place the coulis in a serving jug.
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For more information on the Multiquick 9 hand blender visit Braun.