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    Sunday, January 31, 2016

    Chocolate hazelnut pudding with boozy custard Recipe

    Chocolate hazelnut pudding with boozy custard Recipe

        300g butter, softened
        1 cup caster sugar
        12 eggs, separated
        1/2 cup hazelnut liqueur (see note)
        400g dark chocolate, melted
        2 cups hazelnut meal (ground hazelnuts)
        1 1/2 cups fresh breadcrumbs
        1 1/3 cups plain flour, sifted
        2 tablespoons cocoa powder, sifted
        500g strawberries, quartered
        200g raspberries
        500g cherries
        Cocoa powder, for dusting

    Boozy custard

        1 litre vanilla custard
        2 tablespoons hazelnut liqueur

    Chocolate hazelnut pudding with boozy custard Recipe

        Step 1

        Preheat oven to 180°C/160°C fan forced. Grease a 5cm-deep, 22cm x 32cm (base) baking dish. Line base and long sides with baking paper, allowing a 2cm overhang.
        Step 2

        Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add egg yolks, 1 at a time, beating until combined. Stir in liqueur, chocolate, hazelnut meal, breadcrumbs, flour and cocoa. Wash and dry beaters.
        Step 3

        Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Fold half the eggwhites into chocolate mixture. Fold in remaining eggwhites. Pour into prepared dish. Place dish in a larger pan. Pour boiling water into pan until halfway up sides of baking dish. Bake for 50 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Stand in pan for 10 minutes. Lift onto a wire rack.
        Step 4

        Meanwhile, make custard Combine custard and liqueur in a bowl. Combine strawberries, raspberries and cherries in a bowl. Dust pudding with cocoa powder. Serve warm or cold with boozy custard and berry mixture.

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    Item Reviewed: Chocolate hazelnut pudding with boozy custard Recipe Rating: 5 Reviewed By: Mrs. Chef
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