50 g good-quality dark chocolate (70% cocoa solids), bashed up
Method
Preheat the oven to 200°C/400ºF/gas 6.
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.
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.
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.
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.
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!
Serve hot with an extra sprinkling of hazelnuts, if you like, and a blob of crème fraîche.
