Prep + cook time 1 hour 30 minutes
- 200g dark chocolate (70% cocoa), chopped
- 200g unsalted butter,
- chopped coarsely
- 4 eggs
- 3 egg yolks
- 220g (1 cup) firmly packed
- brown sugar
- 75g (½ cup) plain flour
- 125g (¾ cup) ground roasted hazelnuts
- 2 teaspoons cocoa powder
- 250ml (1 cup) milk
- 125ml (½ cup) single cream
- 6 egg yolks
- 75g (⅓ cup) caster sugar
- 1 teaspoon vanilla extract
1 Preheat oven to 180°C/160°C fan. Grease eight 180ml (¾ cup) metal dariole moulds.
2 Place chocolate and butter in
a medium heatproof bowl over a medium saucepan of gently simmering water (don’t let water touch base of bowl). Stir, occasionally, until melted and smooth. Remove from heat.
3 Beat eggs, egg yolks and sugar in a medium bowl with an electric mixer until thick and pale. Fold in sifted flour and ground hazelnuts; gently stir in chocolate mixture until just combined. Pour mixture into moulds; place on an oven tray.
4 Bake puddings 25 minutes or until a skewer inserted into the centre comes out with moist crumbs attached.
5 Meanwhile, make crème anglaise.
6 Carefully run a knife around edge of moulds, turn warm puddings onto plates. Dust with cocoa; drizzle with warm crème anglaise.
Bring milk and cream almost to the boil in a small saucepan. Whisk egg yolks, sugar and vanilla in a medium bowl until smooth; gradually whisk hot milk into egg yolk mixture. Return mixture to pan; stir with a wooden spoon over medium-low heat until custard thickens and coats the back of the spoon. Do not boil.
Pastry case is suitable to freeze. Filling is suitable to microwave.