Molten Dark Chocolate and Hazelnut Pudding
Photography by Josh Griggs.
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both!
Serves: 6
INGREDIENTS
180 grams butter
200 grams dark chocolate (70% cocoa solids), chopped
3 large eggs
125 grams caster sugar
1 teaspoon vanilla extract
2 tablespoons plain flour
¼ teaspoon sea salt
1 cup roughly chopped hazelnuts
icing sugar for dusting (optional)
Equipment: 5-cup capacity baking dish.
METHOD
Preheat the oven to 160°C fan bake.
Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water to melt. Don’t let the base of the bowl touch the water. Set aside to cool.
Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and thick.
Stir in the melted chocolate, then use a large metal spoon to fold in the flour and salt. Stir in half the hazelnuts and tip the mixture into the baking dish. Scatter over the remaining hazelnuts and bake for about 20-25 minutes, or until the pudding is set but still with a little wobble in the centre.
To serve: Dust with icing sugar, if desired, and serve immediately with ice cream or cream.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!