Orange, chocolate and hazelnut puddings

Orange, chocolate and hazelnut puddings

By
From
Cut the Carbs!
Serves
4

If there are three desserts which sum up the 90s to me it would be tiramisù, sticky date pudding and soft-centred chocolate puddings. Granted, there were lots of things about that decade which might best be forgotten (combat boots, wallet chains and platform sandals included), but an oozing fondant isn’t one of them. This example uses ground hazelnuts for flour, which also contributes a slight Nutella flavour, while the orange zest contributes a bit of a twist. If you fancy a pronounced ‘jaffa’ flavour in your dessert feel free to use the zest of a whole orange rather than half. These are a great pudding for entertaining, as you can easily prepare the batter in the afternoon and bake to order while the main course is being served; but don’t delay in getting them to the table, as the residual heat in the puddings will keep cooking them all the way through. There may be lots of things which have gone out of style, but the molten centre of a chocolate pudding is one taste which will never date.

Ingredients

Quantity Ingredient
110g caster sugar
1 tablespoon caster sugar, for dusting
60g unsalted butter
1 shot espresso
100g dark chocolate, chopped, (minimum 70% cocoa solids)
2 eggs
1 orange, grated zest
100g ground hazelnuts

To serve

Quantity Ingredient
ice cream, greek yoghurt or creme fraiche

Equipment

Quantity Ingredient
4 x 200ml ramekins, greased

Method

  1. Preheat the oven to 220˚C.
  2. Sprinkle the 1 tbsp caster sugar inside a greased ramekin, rolling it around to ensure the sides are evenly covered, then pour the excess sugar into the next ramekin and repeat until they have all been dusted.
  3. Put the butter, espresso and chocolate in a saucepan over medium heat and stir until melted and smooth. Alternatively, use a microwave.
  4. Put the eggs and 110 g sugar in a bowl and beat with an electric whisk for 2–3 minutes until pale and fluffy. Pour the mixture into the melted chocolate, stir, then fold in half the orange zest and all the ground hazelnuts.
  5. Divide the mixture between the prepared ramekins (about 4 tablespoons each). Put the ramekins on a baking tray and bake the puddings in the preheated oven for 15 minutes, or until firm to the touch and still slightly molten in the centre.
  6. Serve the puddings hot with the remaining orange zest, ice cream, Greek yoghurt or crème fraîche pooling on the crest of each one. If you really wanted to push the boat out, you could swirl some good-quality marmalade with softened vanilla ice cream and re-freeze it, then and add a scoop of that on the side (or use some of the syrup from the poached clementines).
Tags:
healthy
low carb
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