Chocolate Hazelnut Puddings With Crème Anglaise - cooking recipe

Ingredients

7 oz dark chocolate (70%), chopped
16 tbsp unsalted butter, chopped
4 None large eggs
3 None large egg yolks
1 cup brown sugar
1/2 cup all-purpose flour, sifted
1 1/4 cups ground hazelnuts
None None Creme Anglaise
1 cup milk
1/2 cup heavy cream
6 None large egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
2 tsp Dutch-processed cocoa powder, to dust

Preparation

Preheat oven to 350\u00b0F. Grease 8 (8 oz) metal dariole molds.
Combine chocolate and butter in a medium heatproof bowl over a medium saucepan of gently simmering water (don't let water touch base of bowl). Stir until melted and smooth then remove from heat.
Beat eggs, egg yolks and sugar in a medium bowl until thick and pale. Fold in flour and ground hazelnuts until just combined. Distribute between molds. Arrange on a baking tray. Bake for 25 mins, or until a skewer inserted in the center comes out with moist crumbs attached.
Meanwhile, to make the creme anglaise, bring milk and cream almost to a boil in a small saucepan then remove from heat. Whisk egg yolks, sugar and vanilla in a medium bowl until smooth. Gradually whisk hot milk into egg yolk mixture. Return mixture to pan and stir over medium-low heat until thickened and coats the back of a spoon. Do not boil.
Carefully run a knife around edge of molds then invert warm puddings onto serving plates. Dust with cocoa powder and drizzle with warm creme anglaise.