Saucy sweets


  • 10g butter, melted (for greasing) 
  • 130g 70% cocoa dark chocolate, 
  • 100g butter, chopped
  • ¼ cup caster sugar
  • 3 eggs, separated
  • ¹⁄³ cup hazelnut meal
  • 2 tablespoons plain flour
  • 1½ tablespoons chocolate hazelnut spread
  • ¼ cup roughly chopped skinless 
hazelnuts, toasted
  • 1 cup pure cream, whipped, to serve
  • Cocoa powder, to serve


1 _ Preheat oven to 200°C/180°C fan-forced. Grease six 4.5cm-deep, 8cm (base), ½-cup-capacity ovenproof ramekins with melted butter. Line bases with baking paper. Place on a baking tray.

2 _ Place chocolate and butter in a large heatproof bowl set over a saucepan of simmering water (make sure the base of the bowl does not touch the water). Heat, stirring occasionally, for 3 minutes 
or until melted and smooth. Remove from heat and set aside to cool for 2 minutes.

3 _ Add sugar, whisking until combined. Whisk in egg yolks. Add hazelnut 
meal and flour. Whisk until combined.

4 _ Using an electric mixer, beat egg whites until stiff peaks form. Gently fold into chocolate mixture, in 2 batches until just combined. Divide ¾ of batter evenly among prepared ramekins. Spoon 1 teaspoon of choc-hazelnut spread into the centre of each pudding. Divide remaining batter evenly among ramekins. (If making ahead, refer to note on p90 for freezing and cooking method.)

5 _ Bake puddings for 12 minutes or until a crust has formed on top, but puddings are still wobbly to touch in the centre. Remove from oven. Stand for 2 minutes. Run a knife around edge of puddings. Gently turn onto serving plates. Serve immediately with hazelnuts and cream 
and dust with cocoa powder.