Baked Chocolate Pudding (Gluten-Free)

Ingredients

Pudding

• 125 g butter, at room temperature (4.5 oz)
• 2/3 cup icing sugar, sifted (confectioners sugar or powdered sugar)
• 1 1/2 cups finely ground hazelnuts or almonds (hazelnut meal or almond meal)
• 1/3 cup baking cocoa, sifted
• 50 g dark chocolate, grated
• 2 eggs, lightly beaten
• 1/4 cup instant fine polenta (corn meal)
• 1/3 cup milk

Sauce

• 125 g dark chocolate, chopped
• 1/2 cup pouring cream

Directions

1. 1

   Preheat the oven to 160ºC or 140°C fan forced.

2. 2

   Grease well 6 x 3/4 cup large muffin pans or ramekin pots.

3. 3

   Beat the butter with the icing sugar in a bowl until light and creamy.

4. 4

   Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.

5. 5

   Add the eggs one at a time, beating well between additions.

6. 6

   Stir in the dry polenta and the milk.

7. 7

   Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.

8. 8

   For the sauce:.

9. 9

   Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.