Baked Chocolate-Hazelnut Pudding (Gianduia)

In this baked pudding, chocolate and hazelnut combine to create what Italians call gianduia. The full flavor of toasted hazelnuts and chocolate make this baked gianduia pudding to die for — especially when you top it with freshly whipped cream. Yum!

Preparation time: 10 minutes

Baking time: 35 minutes

Yield: 8 to 10 servings

2 teaspoons butter, softened

4 tablespoons butter

1 ounce milk chocolate

1/2 cup unsweetened Dutch-processed cocoa powder

1/2 cup toasted hazelnuts

3/4 cup sugar

1 cup flour

3/4 teaspoon baking powder

1 egg

1/3 cup milk

1 cup boiling water

1/2 cup heavy whipping cream

1 tablespoon confectioners’ sugar

1 teaspoon pure vanilla extract

  1. Preheat the oven to 350 degrees F.

  2. Use the 2 teaspoons of butter to generously grease the inside of an 8-inch-square baking pan.

  3. Cut the 4 tablespoons butter into small pieces.

  4. Finely chop the milk chocolate.

  5. In the top of a double boiler, melt the butter and milk chocolate together over hot water.

    Stir often with a rubber spatula.

  6. Remove the top pan of the double boiler and wipe the bottom and sides very dry.

  7. Sift the cocoa powder and add it to the pan.

  8. Stir until the mixture is a thick paste.

  9. Finely grind the hazelnuts.

  10. In a medium bowl, combine hazelnuts, 1/2 cup sugar, the flour, and baking powder and toss to blend.

  11. In a medium mixing bowl, using an electric mixer, whip the egg until frothy.

  12. Add the milk and blend.

  13. Add the chocolate mixture in two stages, stopping to scrape the sides of the bowl with a rubber spatula.

  14. Blend well.

  15. Add the dry ingredients in three stages, blending well after each addition.

  16. Transfer the batter to the prepared pan, using a rubber spatula to spread the batter evenly.

  17. Sprinkle the remaining 1/4 cup sugar over the top of the batter.

  18. Pour the boiling water over the batter.

  19. Place the baking pan in a larger baking pan and pour boiling water into the bottom pan.

    You want the water to reach halfway up the sides of the smaller pan.

  20. Bake the pudding for 35 minutes, until a tester inserted in the center comes out clean.

  21. Remove from the oven and cool on a rack for about 20 minutes.

  22. Whip the cream in a medium mixing bowl using an electric mixer until it’s frothy.

  23. Sift the confectioners’ sugar.

  24. Add the confectioners’ sugar and vanilla to the cream and whip the cream until it holds soft peaks.

  25. Use a large spoon to scoop out servings of the pudding.

  26. Top each serving with a dollop of whipped cream.

Per serving: Calories 236 (From fat 146); Fat 16g (Saturated 8g); Cholesterol 54mg; Sodium 47mg; Carbohydrate 21g (Dietary fiber 2g); Protein 5g.

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