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Individual hazelnut and chocolate clafoutis
Individual hazelnut and chocolate clafoutis
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Total Time:
40 minutes
Indulge in irresistible molten chocolate sponge cakes, always a crowd-pleaser at gatherings.
Ingredients:
  • 100 g skinned hazelnuts plus extra hazelnuts, finely ground, to serve (optional)
  • 80 g unsalted butter
  • 115 g self-raising flour
  • 115 g ground almonds
  • 60 g golden caster sugar
  • 2 large free-range eggs
  • 3 large free-range egg yolks
  • 2 oranges finely grated zest of, plus the juice of 1
  • 180 ml full-cream milk
  • 1 vanilla pod split lengthways
  • 50 g good-quality dark chocolate (70% cocoa solids) bashed up
Instructions:
  • Preheat the oven to 200°C/400ºF/gas 6. Toast the hazelnuts on a baking tray for 5–10 minutes until golden. Grind them finely in a food processor. Melt the butter in a saucepan. Brush 8 cappuccino cups or 150ml cups or ramekins with butter, then coat with ground hazelnuts. Sieve flour, add salt, and mix in almonds, sugar, eggs, yolks, zest, and milk. Scrape vanilla seeds into the mixture, add hazelnuts, fold in butter and orange juice. Divide among cups, place chocolate in the middle. Bake for 15 minutes until risen but slightly gooey in the center. Serve hot with extra hazelnuts and a dollop of crème fraîche.

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