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Hazelnut and chocolate puddings

Be warned, these puddings are rich - best served hot with a scoop of ice-cream.

You'll need

55 gm butter 265 gm dark chocolate (53% cocoa solids), coarsely chopped 3 eggs, separated 2 tbsp raw caster sugar 35 gm (¼ cup) roasted hazelnuts, peeled and finely chopped To serve: vanilla bean ice-cream


  • 01
  • Preheat oven to 180C. Melt butter and chocolate in a bowl over a saucepan of simmering water, then stir in egg yolks, sugar and hazelnuts, and set aside. Whisk eggwhites to soft peaks, fold into chocolate mixture and divide among four 180ml ramekins. Bake until puffed and just set (15-20 minutes). Serve hot with ice-cream.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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