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Chocolate and hazelnut soft-centred puddings
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try our delectable chocolate hazelnut soft-centered puddings for a decadent treat similar to Callum's chocolate fondant.
Ingredients:
  • 20.00 gm hot water
  • 2 tsp instant coffee powder
  • 300g good-quality dark chocolate
  • 200g butter
  • 120.00ml frangelico
  • 4 eggs
  • 4 egg yolks
  • 215g caster sugar
  • 75g plain flour
  • 1/4 tsp xanthan gum
  • Thickened cream, to serve
  • 100g dark chocolate
  • 300ml thin cream
Instructions:
  • Preheat your oven to 180°C. Grease eight 1-cup (250ml) dariole moulds with butter and place them on an oven tray.
  • In a heatproof bowl, mix together water and coffee. Add chocolate, butter, and liqueur. Place the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Stir occasionally with a metal spoon for 3-5 minutes until the chocolate melts and the mixture is smooth.
  • In a large bowl, use an electric mixer to whisk the eggs, egg yolks, and sugar until thick and pale. Gently fold in the chocolate mixture until just combined. Stir in the flour and xanthan gum until just combined. Divide the mixture evenly among the prepared pans. Bake in the oven for 15 minutes, or until the top is cooked but the center is still soft. Let it sit for 5 minutes before turning out onto serving plates.
  • For the chocolate sauce, simply melt the chocolate, cream, and Frangelico together in a heatproof bowl over simmering water. Stir constantly for 5 minutes until the mixture is smooth. Drizzle it over the chocolate pudding and enjoy right away with some whipped cream, if desired.

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