© David Loftus
baked chocolate pudding
Melt 41/2 oz chocolate with the coffee, then pour into small ice-cube molds and freeze until hard. Take 6 small ovensafe 3-inch pastry rings, dariole molds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then, in a separate bowl, whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 375°F. Take your molds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the molds while hot. Serve immediately sprinkled with hazelnuts.
• 1lb best-quality bittersweet chocolate (70% cocoa solids)