Jamie drizzling honey on top of a fig tart

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Hazelnut & Chocolate Clafoutis

Individual hazelnut and chocolate clafoutis

Sweet little French pudding cups

Hazelnut & Chocolate Clafoutis

40 mins

Super easy

serves 8

nutrition per serving

429

Calories


32.1g

Fat


9.5g

Saturates


12.6g

Sugars


0.2g

Salt


11.3g

Protein


24.2g

Carbs


3.1g

Fibre


of an adult’s reference intake


Ingredients

100g skinned hazelnuts, plus extra hazelnuts, finely ground, to serve (optional)

80g unsalted butter

115g self-raising flour

115g ground almonds

60g golden caster sugar

2 large free-range eggs

3 large free-range egg yolks

finely grated zest of 2 oranges, plus the juice of 1

180ml full-cream milk

1 vanilla pod, split lengthways

50g good-quality dark chocolate (70% cocoa solids), bashed up

Method

You can't go wrong with a gooey-centred chocolate sponge, and these are a real hit at dinner parties

  1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Place the hazelnuts on a baking tray and bake for 5–10 minutes, until toasted and light brown, then finely grind in a food processor.
  3. Melt the butter gently in a saucepan. Brush 8 cappuccino cups, or 150ml cups or ramekins with a little of the butter, then dust them with some of the ground hazelnuts. Tap out any extra nuts and set aside with the remaining nuts and pan of butter.
  4. Sieve the flour into a bowl with a pinch of salt, then carefully mix with the almonds, sugar, eggs and egg yolks, zest and milk.
  5. Using a knife, scrape out the seeds from the vanilla pod. Add to the mixture, along with the set aside hazelnuts. Fold in the butter and the orange juice. Divide among the cups, then poke the pieces of chocolate into the middle of each.
  6. Place the cups on a tray and bake for 15 minutes, until risen but not quite cooked through in the middle. This will make them moist and delicious!
  7. Serve hot with an extra sprinkling of hazelnuts, if you like, and a blob of crème fraîche.

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