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Choc-hazelnut lava puddings
Choc-hazelnut lava puddings
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Decadent chocolate pudding with gooey center and crunchy hazelnuts for pure bliss.
Ingredients:
  • 10g butter, melted (for greasing)
  • 130g 70% cocoa dark chocolate, chopped
  • 100g butter, chopped
  • 53.75 gm caster sugar
  • 3 eggs, separated
  • 33.00 gm hazelnut meal
  • 40.00 ml plain flour
  • 30.00 ml chocolate hazelnut spread
  • 62.50 ml skinless hazelnuts, roughly chopped, toasted
  • 252.50 gm pure cream, whipped, to serve
  • Cocoa Powder, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Grease six 4.5cm-deep, 8cm (base), 1/2-cup-capacity ovenproof ramekins with melted butter and line the bases with baking paper before placing them on a baking tray.
  • Place chocolate and butter in a heatproof bowl over simmering water, ensuring the base doesn't touch the water. Stir occasionally for 3 minutes until melted and smooth. Remove from heat and let cool for 2 minutes before using.
  • Combine sugar with a whisk, then incorporate egg yolks. Add hazelnut meal and flour, and whisk until fully combined.
  • Beat egg whites with an electric mixer until stiff peaks form. Carefully fold into chocolate mixture in 2 batches until just combined. Spread 3/4 of the batter evenly among prepared ramekins. Place 1 teaspoon of choc-hazelnut spread in the center of each pudding. Distribute the rest of the batter evenly among the ramekins. (Refer to Notes if making ahead.)
  • Bake puddings until a golden crust forms on top, but the centers are still slightly wobbly. Remove from oven and let stand for 2 minutes. Run a knife around the edge of each pudding, then gently turn them onto serving plates. Serve immediately with hazelnuts, cream, and a dusting of cocoa powder.

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