James Tanner has a dessert for the weekend which is a firm favourite when he is entertaining friends. This is a really indulgent treat if you're expecting company! Serve with vanilla ice cream.
125g plain chocolate 70%
125g unsalted butter
4 free range eggs
6 tsp chocolate hazelnut spread
75g caster sugar
50g self raising flour
1 tbsp coca powder plus extra for dusting
2 tsp chopped un-toasted hazelnuts
Preheat to oven to 180°c. Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. When melted stir slightly then leave to cool.
Lightly butter 6 pudding basins (dariole moulds, small coffee cups or ramekins) and dust with cocoa. Whisk the eggs and sugar together until light and pale using an electric hand whisk.
Fold the egg mix into the chocolate. Sift in the flour and cocoa. Fold together. Spoon into the pudding basins about half way up then add a tsp of chocolate hazelnut spread to each centre. Be careful not to let the spread touch the sides.
Fill the moulds with the raining mixture. Sprinkle each pudding with chopped hazelnuts. Bake for 10 minutes or until risen then set aside on wire rack.
Turn out pudding or present in their basins along with a spoonful of vanilla ice cream.