This recipe was prepared using the Braun Multiquick 9 hand blender with the 350ml food processor with chopping blade and the hand blender with whisk accessory and the active blade shaft.
Serves: 4
INGREDIENTS
125 grams dark chocolate, chopped
125 grams butter at room temperature, diced
⅓ cup roasted hazelnuts
¼ cup brown rice flour
3 large eggs
1 teaspoon vanilla extract
½ cup caster sugar
pinch of salt
1 cup frozen raspberries
sliced almonds
To serve
icing sugar for dusting
mascarpone for serving
raspberry coulis, see recipe below
4 x 1 cup capacity ovenproof ramekins, lightly greased
METHOD
Preheat the oven to 180˚C.
Put the chocolate and butter in a heat-proof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot.
Put the hazelnuts and rice flour in the 350ml food processor with the chopping blade and finely grind. Set aside.
Using the hand blender with the whisk accessory, whisk the eggs and vanilla in a large bowl then add the sugar, hazelnut/flour mixture and salt and whisk until smooth.
Pour in the melted chocolate and whisk gently to combine.
Divide the batter evenly between the ramekins then top with the raspberries and almonds.
Place the ramekins on an oven tray and bake for 13-15 minutes until the sides are set but the centre is still quite soft.
To serve: Dust the puddings with icing sugar and top with cream and coulis. Serve immediately. Serves 4
Raspberry Coulis
2 cups frozen raspberry thawed with their juices
2 tablespoons icing sugar
1 tablespoon lime or lemon juice
Put the raspberries, icing sugar and the juice in the beaker. Attach the active blade shaft to the hand blender and puree the raspberries. Push through a fine sieve and place the coulis in a serving jug.
To receive a $70 discount on your purchase of the Multiquick 9 hand blender, enter the exclusive Dish discount code at checkout: MQ9LAUNCH2017.
For more information on the Multiquick 9 hand blender visit Braun.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.



brought to you by Braun MultiQuick 9 Hand blender




