14 February, 2018

Chocolate Hazelnut Pudding

Posted in : Sweet Bakes on 14th February 2018 by : Ugne

Chocolate Hazelnut Pudding
(Gluten free, Sugar free)

Today I am sharing one fabulous- super tasty and super easy recipe to make a dessert just on time for Valentines Day. No baking skills needed , just a little will and effort to impress your loved one 😀 To be honest, it can be made for any occasion, or.. if you are chocolate lover like me- no occasion what so ever- just to treat yourself <3
This gooey in the inside chocolate delight has to be made with good quality chocolate and cacao to make it rich and full of flavour. I pimped it up a bit by using Meridian Cocoa Hazelnut spread to add nutty flavour and replaced cane sugar with organic coconut sugar.
Paired together with tangy home made frozen strawberry parfait- makes this dessert match made in heaven.. exactly like you and your other half really 😀
So, Let’s not wait any longer and get cracking with making it 😉

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INGREDIENTS
For the pudding
200g dark good quality chocolate (at least 72% cocoa solids)
85g Meridian Cocoa Hazelnut spread
140g unsalted butter (or Trex for dairy free option)
4 free range eggs
75g coconut sugar ( I used Coconut Merchant)
30g organic cocoa powder ( I used Food Thoughts)
50g gluten free flour (or normal plain flour)
1/2tsp baking powder and pinch of salt
1/2tsp instant espresso powder (optional)

For the frozen berry parfait
120g frozen strawberries (or other frozen berries)
1 large free range egg white
Meridian Maple syrup to taste

METHOD

Preheat the oven to 180’C . Grease and dust with cocoa 6 ramekins, place on the baking sheet and set aside.

Now take heat proof bowl and break your chocolate in it, add cocoa hazelnut spread, butter and melt all in the microwave on the high setting mixing it all every 30 seconds until all melted to smooth (you can also melt your ingredients over the bain marie- over pan with simmering water constantly stirring) . Set aside to cool until prepare the following.

In the large bowl whisk together eggs, coconut sugar just until combined. Add cooled chocolate mix and whisk again. Now grab a sieve and sieve the flour, cocoa powder, baking powder together with espresso powder and salt. Fold everything together until smooth and no flour pockets left. Divide between prepared ramekins and pop in to oven for 5-6 minutes.

Do not over bake these lovely puddings, they have to just harden around the edges, as you don’t want to end up with cake like inside.. we are aiming soft and gooey middle which full flavoured chocolate will melt in your mouth.

Take them out of the oven, loosen the sides with a knife and tip them out on to the serving plate.

Now place your frozen berries in to food processor, add egg white and tbsp of sweetener and blend till thick sorbet/ ice cream texture. Taste, you might need to add another table spoon of maple syrup. This process takes seconds, so can be prepared when ready to serve.