Gooey chocolate and hazelnut puddings

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How to make Gooey chocolate and hazelnut puddings

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:20
  • Total Time : 0:50

Ingredients

  • 250g unsalted butter, chopped, plus extra, to grease
  • 2 tablespoons Dutch cocoa (see note), to dust
  • 260g Nutella
  • 200g dark chocolate (70% cocoa solids), roughly chopped
  • 4 eggs
  • 2 egg yolks
  • 75g (1/3 cup) caster sugar
  • 100g (2/3 cup) plain flour
  • 90g (2/3 cup) roasted peeled hazelnuts, chopped
  • 100g mascarpone
  • 100g raspberry jam, warmed

Method

  • Step 1 Preheat oven to 200°C. Grease a 6-hole (3/4 cup/180ml) Texas (extra-large) muffin pan with butter. Place cocoa in a fine sieve and dust sides and bases of the muffin pan holes, shaking out excess cocoa. Line bases with rounds of baking paper.
  • Step 2 Place butter, 200g Nutella and 100g dark chocolate in a small heatproof bowl over a small saucepan of gently simmering water. Stir the mixture occasionally until melted and combined, then set aside to cool for 10 minutes.
  • Step 3 Meanwhile, using an electric mixer, whisk eggs, yolks and sugar on high speed for 5 minutes or until thick and pale. Pour the cooled chocolate mixture over the egg mixture and, using a metal spoon, fold in until just combined. Sift flour over mixture and, using a metal spoon, gently fold in until just combined.
  • Step 4 Spoon half the cake batter among the lined muffin holes. Top with the remaining 100g dark chocolate, making sure you keep it away from the sides of the holes. Top the dark chocolate with the remaining 60g Nutella, then spoon the remaining cake batter over the Nutella and top with the hazelnuts.
  • Step 5 Bake for 18 minutes or until the tops of the puddings are just firm to the touch; the centres should remain a little undercooked. Remove from oven and set aside to cool for 15 minutes. Run a small knife around the edge of each pudding and gently invert onto a wire rack.
  • Step 6 To serve, top puddings with spoonfuls of mascarpone, then drizzle over the warm raspberry jam.

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