Molten Dark Chocolate and Hazelnut Pudding
Photography by Josh Griggs.
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both!
Serves: 6
INGREDIENTS
180 grams butter
200 grams dark chocolate (70% cocoa solids), chopped
3 large eggs
125 grams caster sugar
1 teaspoon vanilla extract
2 tablespoons plain flour
¼ teaspoon sea salt
1 cup roughly chopped hazelnuts
icing sugar for dusting (optional)
Equipment: 5-cup capacity baking dish.
METHOD
Preheat the oven to 160°C fan bake.
Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water to melt. Don’t let the base of the bowl touch the water. Set aside to cool.
Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and thick.
Stir in the melted chocolate, then use a large metal spoon to fold in the flour and salt. Stir in half the hazelnuts and tip the mixture into the baking dish. Scatter over the remaining hazelnuts and bake for about 20-25 minutes, or until the pudding is set but still with a little wobble in the centre.
To serve: Dust with icing sugar, if desired, and serve immediately with ice cream or cream.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.