Gorgeous puddings filled with chocolate spread and served with shards of hazelnut praline.
Praline Molten Pudding
For the pudding:
115g Dark Chocolate, finely chopped
115g Unsalted Butter
115g Icing Sugar
2 Egg Yolks
45g Plain Flour
8 tsp Chocolate Spread
4 tsp Cocoa Powder
4 Ramekin Dishes
For the praline:
50g Granulated Sugar
3 tbsp Hazelnuts, chopped
Pre-heat the oven to 220ºC/Fan 200ºC/Gas Mark 7.
Lightly dust the 4 ramekins with the cocoa powder.
Combine the chocolate and butter in a heatproof bowl and microwave in small bursts until fully melted.
Stir in the icing sugar, eggs, egg yolks and flour.
Transfer 2 dessert spoons of mixture into each ramekin.
Add 2 teaspoons of chocolate spread into the centre of each dish, being careful not to allow the chocolate spread to touch the sides.
Spoon the remaining cake batter over the chocolate spread and bake in the oven for 14 minutes.
While the puddings are baking, warm the sugar and water over a medium heat until an amber syrup begins to form.
Remove the pan from the heat and quickly stir in the chopped hazelnuts before pouring the mixture out onto a sheet of greaseproof paper. Allow to cool.
Remove the puddings from the oven and leave to stand for one minute before turning out onto plates.
Snap the praline into shards and use to top the puddings before serving