Hot hazelnut-mocha fudge pudding
225g dark chocolate, chopped (70% cocoa)
325 unsalted butter
2 tsp vanilla extract
250g caster sugar
200g hazelnut meal
150g hazelnuts, toasted and chopped
1 cup gluten-free self-raising flour
½ cup milk
3 tbsp instant coffee powder
custard, ice cream and berries, to serve
1. Preheat oven to 170°C. Combine the dark chocolate and 225g butter in a heatproof bowl and set over a saucepan of barely-simmering water, stirring often until melted. Set aside to cool slightly.
2. Beat in the vanilla, 150g sugar and 3 eggs, then fold in the hazelnut meal and hazelnuts. Spoon into a Thermoglass® 3L Oblong Baking Dish, then bake for 30-35 minutes until just set halfway to the centre. Allow to cool on a wire rack. Fit the lid and refrigerate until required.
3. Melt the remaining butter, then whisk with the remaining sugar and eggs. Fold in the gluten-free flour, milk and 1 tbsp coffee powder, then whisk until smooth. Pour over the brownie base, then microwave on high power for 2½ minutes with lid on and vent open.
4. Combine the remaining coffee powder in a saucepan with the brown sugar and ½ cup water. Boil rapidly, then pour over. Serve with custard, ice cream and berries.
Tip: You can substitute regular self-raising flour for the gluten-free
Apply Thermoglass® lid to store leftovers for later. Pop open lid vent when microwave reheating.