hot chocolate puddingsrating:
dark, fine quality chocolate - 200g
butter - 60g
caster sugar 100g
eggs - 3
chocolate hazelnut spread - 2 lightly heaped tbs
Set the oven at 200°C/gas 6. Lightly butter four small ramekins or ovenproof cups. Break the chocolate into rough pieces and leave to melt in a basin suspended over gently simmering water. Let it melt without stirring, occasionally poking any unmelted chocolate down into the liquid chocolate. Put the sugar into the bowl of the food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy. Whisk egg whites till almost stiff.
Stir the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread. Fold the chocolate mixture into the egg and sugar then carefully fold in the beaten egg whites with a metal spoon. Take care not to overmix. Just firmly, calmly mix the egg white into the chocolate making certain there are no floating drifts of egg white. Scoop into the four buttered dishes and place on a baking sheet. Bake for 12-25 minutes till risen. The tops should be cracked and the centres still slightly wobbly.