Posted on Tuesday, 23rd November 2010 by Grace Massa Langlois
Autumn is a great time to make Chocolate-Hazelnut Self-Saucing Pudding. It’s the quintessential fall dessert; it’s warm, comforting, rich in chocolate and fitting for a cold, rainy day.
It was miserable here yesterday, nippy and damp. I caught a chill first thing in the morning and spent the better part of the day wrapped in blankets trying to get rid of it. On days like this, when I want something to warm me up inside, I usually reach for a large mug of hot chocolate sprinkled with marshmallows and topped with a heaping spoon of whipped cream. But yesterday I was craving something more substantial, yet still quick and easy.
That’s when I remembered an article about self-saucing puddings. Though my head was still a bit foggy, I sailed through the simple recipe and I was pleased with the results. The taste was actually similar to the Chocolate Fudge Pudding but the texture was completely different.
In fact this pudding really delivers many different textures in each bite. Sprinkling half of the brown sugar mixture directly on the puddings creates a nice crispy crust. The cake part of this recipe puffs up beautifully while baking (almost like a soufflé) and creates a very light, airy cake on top.
As you dig a little deeper with your spoon you’re met with a layer of moist, steamed pudding. And if this isn’t enough deliciousness deeper down in the final layer there’s the most amazing chocolate fudge sauce.
When resting, the cakes will start to cave (again, just like a soufflé). Just as Newton says, what goes up must eventually come down. The nice thing about the cakes falling a bit is that it allows you to see in the middle of the cake where all the different layers reside.
If you’re anything like me you’ll take your spoon and mix all the layers together for that one perfect spoonful of chocolate-hazelnut goodness.
I am looking forward to trying Lorraine’s (from Not Quite Nigella) recipe for Maple Syrup Self-Saucing Pudding and I am also very excited to try Steph’s (from raspberri cupcakes) recipe for Black Forest Self-Saucing Puddings with Kirsch (this should really warm up the insides).
Chocolate-Hazelnut Self-Saucing Pudding
(Adapted from Donna Hay Magazine, Issue 50)
- Chocolate-Hazelnut Pudding
- Chocolate-Hazelnut Sauce
- ¾ cup (185 g) plain (all-purpose) flour
- ¹⁄³ cup (35 g) cocoa powder
- 3 teaspoons baking powder
- ¼ cup (25 g) hazelnut meal (ground hazelnuts)
- ½ cup (90 g) brown sugar
- 2 eggs, lightly beaten
- 1 cup (250 ml) whole milk
- 70 g (5 tablespoons) butter, melted
- 1 teaspoon pure vanilla extract
- 50 g (2 ounces) semisweet chocolate, melted
- Preheat oven to 180° C (355° F). Lightly grease with butter 8 X 6 ounce (175 ml)-capacity ovenproof dishes, set aside.
- Using a fine-mesh sieve, into a large bowl, sift the flour, cocoa powder and baking powder.
- Add the hazelnut meal and brown sugar. Using a large whisk, whisk to combine.
- In a small bowl, using a whisk lightly beat the eggs. Add the milk, melted butter and vanilla extract and whisk to combine.
- Add the egg mixture to the flour mixture and whisk to combine.
- Add the melted chocolate and whisk to just combine.
- Spoon the mixture into the prepared baking cups, filling a little more than three-quarters.
- 1 cup (175 g) brown sugar
- 3½ tablespoons cocoa powder
- ½ cup (125 ml) milk
- ½ cup (125 ml) boiling water
- 1 tablespoon Frangelico® (hazelnut liqueur)
- In a small bowl, mix together the brown sugar and cocoa powder until well combined.
- In a small saucepan, over low-medium heat, bring milk just to a boil.
- Remove from heat and add the boiling water, Frangelico® and half of the brown sugar mixture. Stir to combine.
Assembling & Baking Chocolate-Hazelnut Self-Saucing Pudding
- cocoa powder, extra, for dusting, to serve (optional)
- heavy cream, to serve (optional)
- ice cream, to serve (optional)
- Sprinkle the remaining brown sugar mixture (dividing equally) over puddings.
- Top each pudding (dividing mixture equally), with the milk mixture.
- Bake, rotating halfway through, for 15 to 20 minutes.
- Allow to cool for 5 minutes before serving.
- Serve as is or with a dusting of cocoa powder or with heavy cream (35%) or a scoop of your favourite ice cream.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Dolci al Cucchiaio, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte