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Chocolate hazelnut self-saucing pudding
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford
- ½ cup (125ml) milk
- 40g dark chocolate, chopped coarsely
- 50g butter
- 1/3 cup (35g) cocoa powder
- ½ cup (75g) self-raising flour
- ¼ cup (25g) hazelnut meal
- 1/3 cup (75g) caster sugar
- 2/3 cup (150g) firmly packed brown sugar
- 1 egg, beaten lightly
- ¾ cup (180ml) water
- 40g butter, chopped, extra
- 200g vanilla ice-cream
- chocolate hazelnut sauce
- ½ cup (125ml) cream
- 2 tablespoons brown sugar
- 50g dark chocolate, chopped finely
- 1/3 cup (110g) Nutella
- 1 tablespoon Frangelico
1 Preheat the oven to moderate (180°C/160°C fan-forced). Grease four 1-cup (250ml) ovenproof dishes.
Stir the milk, chocolate, butter and half of the cocoa in a small saucepan over low heat until smooth.
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.
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.
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.
Top the puddings with ice-cream, then the Chocolate Hazelnut Sauce.