Chocolate hazelnut self-saucing pudding
Nov 27, 2013 1:00pm- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Chocolate hazelnut self-saucing pudding
- 1/2 cup (125ml) milk
- 40 gram dark chocolate, chopped coarsely
- 50g butter
- 1/3 cup (35g) cocoa powder
- 1/2 cup (75g) self-raising flour
- 1/4 cup (25g) hazelnut meal
- 1/3 cup (75g) caster sugar
- 2/3 cup (150g) firmly packed brown sugar
- 1 egg, beaten lightly
- 3/4 cup (180ml) water
- 40 gram butter, chopped, extra
- 200 gram vanilla ice-cream
Chocolate hazelnut sauce
- 1/2 cup (125ml) cream
- 2 tablespoon brown sugar
- 50 gram dark chocolate, chopped finely
- 1/3 cup (110g) nutella
- 1 tablespoon frangelico
Method
Chocolate hazelnut self-saucing pudding
- 1Preheat the oven to moderate, 180°C (160°C fan-forced). Grease four 1-cup (250ml) ovenproof dishes.
- 2Stir the milk, chocolate, butter and half of the cocoa in a small saucepan over low heat until smooth.
- 3Combine 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.
- 4Stir 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.
- 5To 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.
- 6Top the puddings with ice-cream, then the chocolate hazelnut sauce.