Chocolate Hazelnut Pudding Cakes - Rachael Ray Every Day

Chocolate Hazelnut Pudding Cakes

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Chocolate Hazelnut Pudding Cakes

Maude stone, Curtis’s grandmother and the namesake of his other restaurant, on her wedding day in 1944 (top right). 

Family photos courtesy of Curtis Stone

"Maude, my granny on my dad’s side, came to Australia from England when she was a very young girl. She was the opposite of rustic, often serving tea and scones on fine china. She also had a sweet tooth, and she used to make English- style steamed puddings. This one—made with Nutella—is less traditional, but still delicious.”

  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 5 tbsp. unsalted butter, melted, plus softened butter for greasing ramekins
  • 1 cup whole milk
  • 3/4 cup chocolate hazelnut spread (such as Nutella)
  • 2 large eggs, lightly beaten
  • 1 tbsp. pure vanilla extract
  • 1 cup flour, sifted
  • 2/3 cup (packed) light brown sugar
  • 3 tbsp.plus 1/3 cup unsweetened cocoa powder, plus extra for dusting
  • 1 tbsp. baking powder
  • 1/2 tsp.salt
  • 1/3 cup granulated sugar
  • 2 cups boiling water
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1/3 cup hazelnuts—toasted, skins removed and finely chopped

Preparation

1. Position a rack in the center of the oven; preheat to 350°. Grease six 1-cup ramekins with the softened butter and place on a large rimmed baking sheet.

2. In a large bowl, whisk the melted butter, milk, hazelnut spread, eggs and vanilla until smooth. In a small bowl, whisk the flour, 1/3 cup brown sugar, 3 tbsp. cocoa powder, the baking powder and salt. Whisk the flour mixture into the hazelnut mixture. Divide the batter among the ramekins, about 1/2 cup batter for each.

3. In a small bowl, stir the remaining 1/3 cup brown sugar, 1/3 cup cocoa powder and the granulated sugar, breaking up any clumps of brown sugar. Sprinkle each ramekin with about 2 rounded tbsp. of the cocoa-powder mixture.

4. Gently pour 1/3 cup boiling water into each ramekin. Bake until the puddings bounce back when gently pressed, about 30 minutes. Let stand 10 minutes before serving. Dust with cocoa and top with the whipped cream and nuts.

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