We have yet another incredible creation from our friend Ugne Bakes. If you're looking for dessert ideas, look no further than this Chocolate Hazelnut Pudding.
For the pudding
200g dark good quality chocolate (at least 72% cocoa solids)
85g Meridia spread n Cocoa Hazelnut
140g unsalted butter (or Trex for dairy free option)
4 free range eggs
75g Coconut Sugar
30g organic cocoa powder
50g gluten free flour (or normal plain flour)
1/2tsp baking powder and pinch of salt
1/2tsp instant espresso powder (optional)
For the frozen berry parfait
120g frozen strawberries (or other frozen berries)
1 large free range egg white
  1. Preheat the oven to 180’C . Grease and dust cocoa on 6 ramekins, place on the baking sheet and set aside.
  2. Now break your chocolate into a heat proof bowl, add cocoa hazelnut spread, butter and melt in the microwave on the high setting mixing it every 30 seconds until melted and smooth (you can also melt your ingredients over a pan with simmering water constantly stirring) . Set aside to cool.
  3. In a large bowl whisk together eggs and coconut sugar until combined. Add cooled chocolate mix and whisk again. Now grab a sieve and sieve the flour, cocoa powder, baking powder together with espresso powder and salt. Fold the mixture until smooth. Divide between prepared ramekins and pop in to oven for 5-6 minutes.
  4. Do not over bake these lovely puddings, they have to just harden around the edges, as you don’t want to end up with cake like inside.. we are aiming for soft and gooey middle with full flavoured chocolate which will melt in your mouth.
  5. Take them out of the oven, loosen the sides with a knife and tip them out on to the serving plate.
  6. Now place your frozen berries in to food processor, add egg white and tbsp of sweetener  and blend till thick sorbet/ ice cream texture. Taste, you might need to add some syrup. This process takes seconds, so can be prepared when ready to serve.
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