Roasted Hazelnut Hot Chocolate Puddings
Makes 2
INGREDIENTS:
10g butter
34g blanched hazelnuts, very finely chopped
60g dark chocolate (70% cocoa solids), broken into chunks
2 eggs, separated
34g caster sugar
17g plain flour
METHOD:
Preheat the oven to 180°C/gas mark 4. Grease six ovenproof china cups or small ramekins with the butter, then sprinkle one-quarter of the finely chopped hazelnuts evenly around the inside of each, setting aside another quarter for topping the puddings.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the base of the bowl touch the water).
While the chocolate is melting, in a separate bowl, whisk the egg yolks, sugar and the remaining 50g hazelnuts together. Whisk the melted chocolate into the egg yolk mixture, then fold in the flour.
In another very clean and dry bowl, whisk the egg whites until stiff, then gently fold into the chocolate mixture.
Pour the pudding mixture into the prepared cups or ramekins and sprinkle the reserved hazelnuts on top. Stand on a baking sheet and bake in the oven for 9–10 minutes.
