Ingredients 60gm butter
50gm dark chocolate
60gm hazelnut meal
2 tbsp SR flour
60gm caster sugar
50 gm brown sugar
White chocolate ganache
Baby mint leaves
Preheat oven to 165c (180c for fondants), grease either 4 individual pudding moulds or a baking tray 20 x 20.
Place the chocolate and butter into a microwave proof dish and place in microwave for 1 - 2 minutes until melted and lump free. Interrupt the cycle several times and stir so as not to burn the chocolate
Cool on the bench then stir in the hazelnut and flour to combine into a thick paste.
Meanwhile place eggs and sugars into the bowl of a mixer and beat on high speed for 5 -7 minutes until they are thick, light and well aerated. Gently fold the chocolate and hazelnut mix through the eggs and when combined pour into the prepared moulds, tray. (For fondants place in the fridge for 2 hours)
Place in the oven and cook for 20 minutes (18 mins for fondant). Puddings are ready when they have a crisp top and soft gooey middle (fondant should have a runny centre).
Place individual pudding on the plate or cut serves from the tray. Cover with warm ganache spilling some onto the plate. Sprinkle with chocolate shavings, flowers and mint.