Chocolate Hazelnut Self-saucing Puddings

巧克力榛子自發醬汁焗布丁
Category: Dessert
Style: Western
Difficulty: Easy
Portion: Serves 6

Ingredients
1/2 cup milk
2 oz dark chocolate, chopped
1/4 cup unsalted butter
3 tbsp cocoa powder
1/2 cup self-raising flour
1/4 cup grounded hazelnut
1/3 cup sugar
1/3 cup firmly packed brown sugar
1 egg, beaten lightly
3/4 cup water
3 tbsp butter, cut into small pieces
1/3 cup firmly packed brown sugar
3 tbsp cocoa powder
Vanilla ice-cream to serve
Chocolate Hazelnut Sauce
1/2 cup whipping cream
2 tbsp brown sugar
2 oz dark chocolate, chopped
1/3 cup Nutella
1 tbsp Frangelico Hazelnut Liqueur (optional)

Procedures
Preheat oven to 350F. Grease six ovenproof teacups.
Stir milk, chocolate, butter and 3 tbsp cocoa powder in a small saucepan over low heat until smooth.
Combine flour, grounded hazelnut, sugar and 1/3 cup brown sugar in a medium bowl. Add chocolate mixture and egg; stir until combined. Divide mixture among prepared cups.
Stir water, butter, 1/3 cup brown sugar and 3 tbsp cocoa powder in a small saucepan over low heat until smooth. Pour hot mixture gently and evenly over pudding; bake uncovered, 25 minutes. Stand 5 minutes; top with ice-cream then chocolate hazelnut sauce.

To make chocolate hazelnut sauce: Combine cream and sugar in a small saucepan. Bring to a boil, remove from heat. Add chocolate; stir until smooth. Add Nutella and liqueur, stir until smooth.

To make grounded hazelnut: roast hazelnut in 350F oven for about 10 minutes. Put hazelnut between 2 towels and rub vigorously to remove skins. When cooled, chop hazelnut with a food processor until resemble coarse sand.

Tips
This recipe is best served hot because the sauce is quickly absorbed by the puddings