This delicious recipe tastes like a warm – cake Ferrero Rocher, and can be made 24 hours in advance and stored in the fridge for cooking when needed.
200g Dark Chocolate
75g Caster Sugar
16 Blanched Hazelnuts
6 tsps Cocoa Powder
1 tsp Vanilla Extract
1 1/2 tbsp Nutella or Similar
6 Greased Ramekins
Serves 6 (in theory!)
Pre-heat the oven to 200 degrees celsius.
Blitz the hazelnuts in a blender until they represent a rubbly texture.
Sprinkle the hazelnuts equally between the 6 pre-greased ramekins, and then sprinkle 1 tsp of cocoa powder in each pot so that the sides and bottom are roughly covered.
Melt the chocolate in a pan on a very low heat. (You can do this in a bain-marie, however I find that with dark chocolate and a very low heat you can get away without).
Cream the butter and sugar in a bowl together. Then beat in the eggs and vanilla extract and Nutella.
Once the chocolate has cooled slightly add this to the mixture and beat the whole lot together. Divide the mixture equally between the ramekins.
Cook for 10 mins until the edges are cooked but the inside is still gooey and soft.