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.
“all gone”
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)
Serves 8
- Chocolate-Hazelnut Pudding
- Chocolate-Hazelnut Sauce
Chocolate-Hazelnut Pudding
- 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.
Chocolate-Hazelnut Sauce
- 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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Tags: after school treat, baked pudding, cake, cakes, chocolate, chocolate cake, chocolate dessert, dessert, desserts, Donna Hay recipes, hazelnut, individual dessert, individual desserts, pudding, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (21)
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November 23rd, 2010 at 5:37 pm
mmmm…..yummy!!!!!!
November 23rd, 2010 at 5:54 pm
I think I would be tempted to just drink that sauce. So good!
November 23rd, 2010 at 7:04 pm
this looks amazing! i wonder if you could use peanut flour instead of hazelnut meal for a peanut butter version…
November 23rd, 2010 at 7:38 pm
Lauren I saw so many different versions of this recipe all over the blogs. It is very easy to mix it up and add or substitute whatever you like. Most call for water in the sauce, I went half and half with milk for a creamier sauce, and less water than the usual 13/4 to 2 cups I noticed around the blogs. I thought the flavour of the sauce was really diluted when I used that much and it just tasted better with less water and adding the milk. I may even try it with 18% cream next time. Let me know how the peanut butter version works out if you try, sounds delicious!
November 24th, 2010 at 7:59 am
This is making me drool! I love chocolaty desserts like this!
November 24th, 2010 at 10:34 am
Wonderful recipe. I love the hazelnut flavors.
November 24th, 2010 at 12:05 pm
These look absolutely amazing and sound wonderful. I love cozy desserts like this for cold weather!
November 24th, 2010 at 7:55 pm
Hi Grace… how are you? I was wondering instead of hazelnut meal can i add cashew nut meal or peanut meal instead? hazelnut is really expensive so would like an alternative. thanks
November 24th, 2010 at 9:36 pm
Very well, thank you for asking, how are you? Yes you can use any type of nut meal, the recipe is quite versatile. If you wanted to leave out the nut altogether you could just increase the flour. I do like it better with some type of nut because I find it gives it another flavour profile and it adds just a bit of texture. I’ve tried it with almonds and it is quite good as well. Let me know which one you go with, would love to know how it tastes.
November 24th, 2010 at 9:37 pm
Thank you Liz, me too!
November 25th, 2010 at 8:40 pm
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November 27th, 2010 at 5:27 am
I am passing on the love to you in the form of a Lovely Blog Award. Check it out:http://thelonelyradish.com/2010/11/27/thanks-and-giving/
November 27th, 2010 at 9:56 pm
hi Grace
I love Donna Hay’s magazine! of course I have to hide when I read it at the book store..lol..your self saucing pudding sounds and looks delicious! I think I would have left all those lovely cups empty!
This is definitely going on my must bake list!
DEnnis
November 29th, 2010 at 8:50 am
Wow! I’m impressed that this is what you come up with when you’re not feeling well. This dessert looks delicious! Hope you’re feeling better!
November 29th, 2010 at 6:28 pm
Hi Dennis I had to stop myself from emptying the cups long enough to snap some pics, so difficult when it starts to cave in and you can see all the oozing chocolate, yum!
November 29th, 2010 at 10:12 pm
I could do with some of that here as it’s -10 and we’re snowed in.
November 30th, 2010 at 6:46 am
Ryan I feel you, I am so not looking forward to the snow! I can’t believe we have yet to be hit with a storm.
December 1st, 2010 at 6:10 am
This totally looks so yummy! I love all the different layers and textures in this dish! Gotta try it soon!
December 2nd, 2010 at 4:05 pm
Yummy!!!
This Pudding looks so delicious
im hungry now… thx
cheers from cologne,
Manuela
January 8th, 2011 at 4:54 pm
Great recipe. I think it needs more sauce though. I’m going to double sauce quantities next time. Thx!
January 8th, 2011 at 5:07 pm
Aagh so nice to know someone else loves more sauce like me!