Chocolate hazelnut puddings

Fiona Andersen

Ingredients

200 g	Dark chocolate (Main)
100 g	Unsalted butter
3	Free-range eggs, lightly beaten
½ cup	Caster sugar
1 Tbsp	Plain flour
1 cup	Hazelnut, crushed

Directions

1. Heat oven to 200C.
2. Place chocolate and butter in a bowl over a pot of simmering water and stir until melted.
3. In a separate bowl, mix eggs, sugar, flour and hazelnuts until combined.
4. Fold in chocolate mixture and divide between 4x 200ml well-greased, oven-proof ramekins.
5. Place puddings on an oven tray and cook in the preheated oven for 15 minutes. The edges should be set and the centre should be just soft.
6. Remove from oven, leave for 1 minute to rest before gently turning puddings out on to serving plates.
7. Serve immediately with vanilla bean ice cream.

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