When is the warm ooze of a hot chocolate pudding more welcome than on winter weekends? Try our recipe and serve with the 2016 Leopard’s Leap Merlot. Meltingly moreish, we promise!
200 g dark chocolate
60 g butter
100 g caster sugar
2 tbsp Nutella hazelnut spread
Preheat oven to 200 ˚C.
Lightly butter 4 small ramekins.
Break the chocolate into rough pieces and place in a bowl to melt over gently simmering water. Melt without stirring, occasionally nudging any unmelted chocolate down into the melted chocolate.
Place the sugar into the bowl of a food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy.
Whisk the egg-whites till almost stiff.
Mix the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread.
Fold the chocolate mixture into the egg and sugar mixtrure, then carefully fold in the beaten egg-whites with a metal spoon. Do not over-mix.
Scoop into the four buttered ramekins and place on a baking sheet. Bake for 12 – 15 minutes until risen. The tops should be cracked and the centres still slightly shaky.
Enjoy with vanilla ice-cream or clotted cream.
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