Yummy warm chocolate puddings with a soft fudgy centre. Easily whipped in an instant in the blender. Serve with cream or ice cream for extra decadence. Makes: 4 x 1 cup sized puddings
200g butter, roughly chopped
200g dark chocolate, broken in small pieces
2 tbs maple syrup
Finely grated rind 1 orange
1x 395g can sweetened condensed milk
3 eggs, at room temperature
½ cup (50g) hazelnut meal
1 cup (135g) plain flour
2 tbs dark cocoa
4 small squares of extra dark chocolate
Preheat the oven to 180C (160C fan forced). Butter 4 x 250ml oven proof ramekins, cups or dishes.
Place the butter, chocolate, maple syrup and orange rind into a medium sized saucepan. Melt over a low heat, stirring occasionally. Allow to cool.
Pour the melted chocolate mixture into the blender jug. Add the condensed milk, eggs, hazelnut meal, flour and cocoa.
Blend at speed 5 (liquify) for 2 minutes or until smooth and creamy. Pour into the prepared dishes, filling about ¾ full. Press an extra square of chocolate gently into the centre of each pudding.
Bake 20 – 25 minutes or until just firm around the edges and just set in the middle. Serve dusted with extra cocoa or icing sugar if desired.