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Chocolate hazelnut pudding with boozy custard
Chocolate hazelnut pudding with boozy custard
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elevate custard with a hint of liqueur for a memorable dessert topping.
Ingredients:
  • 300g butter, softened
  • 215.00 gm caster sugar
  • 12 eggs, separated
  • 125.00 ml hazelnut liqueur (see note)
  • 400g dark chocolate, melted
  • 200.00 gm hazelnut meal (ground hazelnuts)
  • 375.00 ml fresh breadcrumbs
  • 332.50 ml plain flour, sifted
  • 20.00 gm cocoa powder, sifted
  • 500g strawberries, quartered
  • 200g raspberries
  • 500g cherries
  • Cocoa powder, for dusting
  • 1 litre vanilla custard
  • 40.00 ml hazelnut liqueur
Instructions:
  • Preheat your oven to 180°C (160°C fan forced). Grease a 5cm-deep, 22cm x 32cm baking dish and line the base and long sides with baking paper, leaving a 2cm overhang.
  • In a large bowl, use an electric mixer to whip together the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Then, gently mix in the liqueur, chocolate, hazelnut meal, breadcrumbs, flour, and cocoa until well combined. Don't forget to wash and dry the beaters for future use.
  • Beat egg whites with an electric mixer in a bowl until soft peaks form. Gently fold half of the egg whites into the chocolate mixture, then fold in the remaining egg whites. Pour the mixture into a prepared dish and place it in a larger pan. Carefully pour boiling water into the pan until it reaches halfway up the sides of the baking dish. Bake for 50 minutes, or until a skewer inserted in the center comes out with moist crumbs clinging. Let it stand in the pan for 10 minutes before transferring to a wire rack.
  • While that's cooking, whip up the boozy custard by mixing custard and liqueur in a bowl. In a separate bowl, combine strawberries, raspberries, and cherries. Sprinkle cocoa powder over the pudding. Enjoy warm or cold with the boozy custard and mixed berries.

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