Gourmet Traveller’s chocolate and hazelnut self-saucing pudding recipe

09.08.22

Chocolate is always a winner! Cosy up this winter with an indulgent dessert that everyone will love.

SERVES 4-6 // PREP TIME 15 MINS // COOK 35 MINS (PLUS STANDING)

INGREDIENTS
100gm gianduja chocolate (see note)
100gm dark chocolate (70% cocoa solids), coarsely chopped
170gm unsalted butter, chopped
6 eggs
165gm raw caster sugar
115gm plain flour
60gm hazelnut meal
Cocoa powder, ice-cream and whipped cream, to serve

METHOD
1 Preheat oven to 200˚ C. Grease a 1.25-litre baking dish. Place gianduja, dark chocolate and butter in a small saucepan over low heat and cook for 3-4 minutes or until melted. Remove from heat and cool completely.

2 Place eggs and sugar in a stand mixer fitted with the whisk attachment and whisk until pale and fluffy. Combine flour and meal in a bowl and fold into egg mixture. Gently fold through chocolate mixture.

3 Pour batter into prepared dish and tap gently to level out. Place baking dish on a baking tray and bake for 20-25 minutes or until pudding is just cooked but still soft and slightly wobbly in the middle. Remove from oven and stand on a wire rack for 5 minutes.

4 Transfer baking dish to a heatproof serving platter. Dust with cocoa and spoon over ice-cream and serve with whipped cream to the side.

Note: Gianduja, a hazelnut chocolate, is available from select delicatessens. If unavailable, substitute hazelnut milk or dark chocolate. Cooking times may vary depending on the material of baking dish.

COOKING TIP
Triple the amount of chocolatey goodness by inserting chunks of white chocolate into the batter before baking.

Recipe and image: Gourmet Traveller magazine

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Charissa Levonian

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