Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to moderate, 180°C (160°C fan-forced). Grease four 1-cup (250ml) ovenproof dishes.
2.Stir the milk, chocolate, butter and half of the cocoa in a small saucepan over low heat until smooth.
3.Combine the flour, hazelnut meal, caster sugar and half the brown sugar in a medium bowl. Add the chocolate mixture and egg; stir until combined. Divide mixture among prepared dishes.
4.Stir the water, extra butter, remaining brown sugar and remaining cocoa in a small saucepan over a low heat until smooth. Pour the hot mixture gently and evenly over the puddings. Bake the puddings, uncovered, in a moderate oven for about 25 minutes.
5.To make chocolate hazelnut sauce, combine cream and sugar in small saucepan. Bring to a boil; remove from heat. Add chocolate; stir until smooth. Add nutella and liqueur; stir until smooth.
6.Top the puddings with ice-cream, then the chocolate hazelnut sauce.
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