Chocolate hazelnut self-saucing pudding

AWW
Cooking time
Less than 60 minutes
Serves
4
Type
Cake
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford

Ingredients

  • 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

Preparation method

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.

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