CHOCOLATE HAZELNUT PUDDINGS

Preparation Method :

• Prepare a six-hole microwavable muffin tray by brushing with melted butter and coating evenly with caster sugar. Place 1 teaspoon marmalade in each hole.
• Melt chocolate in a microwavable bowl on Defrost for 2 minutes, stir, then cook for another 2 minutes, continue in this way until chocolate is completely melted.
• Beat egg yolks and 50 grams sugar, until thick and creamy. Stir in melted chocolate and vanilla essence.
• Beat egg whites until soft peaks form. Then gradually beat in remaining sugar and continue beating until stiff peaks form. Fold egg white mixture, hazelnuts and breadcrumbs into chocolate mixture.
• Spoon half the mixture into prepared muffin tray and cook, elevated, on Medium for 4 minutes. Cover and stand for 1 minute before turning out. Repeat with remaining mixture.
• To make sauce: Melt chocolate in a microwavable bowl on Defrost for 2 minutes, stir, then cook for another 2 minutes, continue in this way until chocolate is completely melted.
• Stir in the sugar and cool slightly. Add cream and liqueur and mix well to combine. Serve with puddings.