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Gooey chocolate and hazelnut puddings
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Unleash your inner chef with decadent chocolate hazelnut puddings that will delight your taste buds.
Ingredients:
  • 250g unsalted butter, chopped, plus extra, to grease
  • 20.00 gm Dutch cocoa (see note), to dust
  • 260g Nutella
  • 200g dark chocolate (70% cocoa solids), roughly chopped
  • 4 eggs
  • 2 egg yolks
  • 75g (1/3 cup) caster sugar
  • 100g (2/3 cup) plain flour
  • 90g (2/3 cup) roasted peeled hazelnuts, chopped
  • 100g mascarpone
  • 100g raspberry jam, warmed
Instructions:
  • Preheat your oven to 200°C. Grease a 6-hole (3/4 cup/180ml) Texas (extra-large) muffin pan with butter. Dust sides and bases of the muffin pan holes with cocoa using a fine sieve, shaking out any excess. Line the bases with rounds of baking paper.
  • Combine butter, 200g Nutella, and 100g dark chocolate in a heatproof bowl set over simmering water. Stir occasionally until melted and well combined. Allow to cool for 10 minutes before using.
  • Whip eggs, yolks, and sugar with an electric mixer on high for 5 minutes until thick and pale. Gently mix the cooled chocolate into the eggs, then fold in sifted flour until just combined using a metal spoon.
  • Divide half of the cake batter evenly into the muffin holes lined with paper liners. Sprinkle 100g of dark chocolate evenly on top, avoiding the edges of the holes. Spread 60g of Nutella on top of the dark chocolate. Cover with the remaining cake batter and finish by topping with hazelnuts.
  • Bake for 18 minutes until the tops are just firm to the touch and centers are slightly undercooked. Allow to cool for 15 minutes, then gently invert onto a wire rack after running a small knife around the edges of each pudding.
  • Top the puddings with dollops of creamy mascarpone and then generously drizzle the warm raspberry jam over them.

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