Chocolate Hazelnut Soft-Centred Puddings

Preheat oven to 180°C. Grease eight 1-cup (250ml) capacity dariole moulds with butter. Place on an oven tray.

Combine the water and coffee in a heatproof bowl. Add the chocolate, butter and liqueur and place over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Cook, stirring occasionally with a metal spoon, for 3-5 minutes or until chocolate melts and mixture is smooth.

Use an electric mixer to whisk the eggs, egg yolks and sugar in a large bowl until thick and pale. Add the chocolate mixture to the egg mixture and gently fold until just combined. Add the flour and xanthan gum and stir until just combined. Pour mixture evenly among the prepared pans. Bake in oven for 15 minutes or until the surface is cooked, but pudding is still soft in the centre. Remove from oven and set aside for 5 minutes before turning out onto serving plates.

Meanwhile, to make the chocolate sauce, combine the chocolate, cream and Frangelico in a heatproof bowl over a saucepan of simmering water and cook, stirring, for 5 minutes or until mixture is melted and smooth. Pour over chocolate pudding and serve immediately with thickened cream, if desired.