200g dark good quality chocolate
100g caster sugar
3 eggs, separated
Cream to serve
1. Preheat oven to 200C. Roast the hazelnuts for 10 minutes. Rub off the skins and either chop finely or put in a food processor and pulse until ground.
2. Break the chocolate roughly and put into a bowl over a saucepan of simmering water. Add the butter and leave until melted, then remove from the heat and stir gently to combine. Stir in the hazelnuts.
3. Beat the sugar and the yolks with an electric beater until thick and pale. In a separate bowl, beat the egg whites until stiff. Fold the chocolate into the egg and sugar mixture then gently fold in the whites.
4. Spoon into 4 individual pudding dishes and bake for 15 minutes. Serve hot with cream.