Chocolate and hazelnut pots

James Tanner has a dessert for the weekend which is a firm favourite when he is entertaining friends. This is a really indulgent treat if you're expecting company! Serve with vanilla ice cream.

Serves 6

Ingredients

125g plain chocolate 70%125g unsalted butter4 free range eggs6 tsp chocolate hazelnut spread75g caster sugar50g self raising flour1 tbsp coca powder plus extra for dusting2 tsp chopped un-toasted hazelnuts

Method

• Preheat to oven to 180°c. Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. When melted stir slightly then leave to cool.

• Lightly butter 6 pudding basins (dariole moulds, small coffee cups or ramekins) and dust with cocoa. Whisk the eggs and sugar together until light and pale using an electric hand whisk.

• Fold the egg mix into the chocolate. Sift in the flour and cocoa. Fold together. Spoon into the pudding basins about half way up then add a tsp of chocolate hazelnut spread to each centre. Be careful not to let the spread touch the sides.

• Fill the moulds with the raining mixture. Sprinkle each pudding with chopped hazelnuts. Bake for 10 minutes or until risen then set aside on wire rack.

• Turn out pudding or present in their basins along with a spoonful of vanilla ice cream.