Baked Chocolate Pudding (gluten-free)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 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 (hazelnut meal or almond meal) or 1 1/2 cups 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
• 125 g dark chocolate, chopped
• 1/2 cup pouring cream

Recipe

• 1 preheat the oven to 160ºc or 140°c fan forced.
• 2 grease well 6 x 3/4 cup large muffin pans or ramekin pots.
• 3 beat the butter with the icing sugar in a bowl until light and creamy.
• 4 add the ground hazelnuts, cocoa and chocolate. mix lightly until just combined.
• 5 add the eggs one at a time, beating well between additions.
• 6 stir in the dry polenta and the milk.
• 7 spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
• 8 for the sauce:.
• 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.