Chocolate hazelnut fondant pudding

Chocolate hazelnut fondant pudding

Taste of Australia
10 mins
Cooking time
15 mins
Stuart Scott

These puddings are a very easy way to achieve what is known as a volcano pudding, with a molten centre. For variation, consider adding a teaspoon of finely grated orange zest or a tablespoon of strong coffee to the pudding mixture. Chilli lovers may like to add a pinch of dried red chilli flakes.


Quantity Ingredient
30g butter
200g dark chocolate
80g caster sugar
2 eggs
1 teaspoon vanilla bean paste
35g ground hazelnuts
thick cream or ice cream, to serve


  1. Preheat the oven to 180°C and grease four 250 ml capacity holes in a muffin tin or four ramekins.
  2. Melt the butter and 120 g of the dark chocolate in a medium saucepan over low heat, stirring to combine. Allow to cool for 2 minutes.
  3. Beat in the caster sugar, eggs and vanilla. Fold in the ground hazelnuts.
  4. Divide the mixture evenly between the four muffin holes. Break the remaining chocolate into four pieces and push a piece of chocolate into the mixture in each muffin hole, smoothing over to ensure that the chocolate is completely covered by the pudding mixture.
  5. Bake for 15 minutes or until just firm to the touch. Allow to cool for 5 minutes before turning out and serving with thick cream or ice cream.


  • The strong flavours of chocolate need a rich wine, so try a liqueur muscat or a topaque. If you are using chilli, try a sparkling shiraz.

Lyndey’s note

  • Unbaked puddings can be frozen for up to 1 month and chocolate and butter can be melted in the microwave.
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