- 200g quality dark chocolate
- 100g unsalted butter
- 3 free-range eggs, lightly beaten
- 1/2 cup castor sugar
- 1 Tbsp plain flour
- 1 cup hazelnuts, crushed
Place chocolate and butter in a bowl, over a pot of simmering water, and stir until melted.
In a separate bowl, mix eggs, sugar, flour and hazelnuts until combined. Fold in chocolate mixture and divide between 4 x 200ml well-greased ovenproof ramekins. Place puddings on an oven tray and cook in a 200°C oven for 15 minutes. The edges should be set and the centre should be just soft.
Remove from oven, leave for 1 minute to rest before gently turning puddings out onto serving plates. Serve immediately with vanilla bean ice cream.