Hazelnut and chocolate puddings

Ingredients

• 55 gm butter
• 265 gm dark chocolate (53% cocoa solids), coarsely chopped
• 3 eggs, separated
• 2 tbsp raw caster sugar
• 35 gm roasted hazelnuts, peeled and finely chopped (1/4 cup)
• To serve: vanilla bean ice-cream

Instructions

1. 1

   Preheat oven to 180C.

2. 2

   Melt butter and chocolate in a bowl over a saucepan of simmering water, then stir in egg yolks, sugar and hazelnuts, and set aside.

3. 3

   Whisk eggwhites to soft peaks, fold into chocolate mixture and divide among four 180ml ramekins.

4. 4

   Bake until puffed and just set (15-20 minutes).

5. 5

   Serve hot with ice-cream.