This delicious Slow Cooker Gooey Chocolate and Hazelnut Pudding is an easy, indulgent dessert perfect for any occasion. With a rich, gooey center and crunchy toasted hazelnuts, it’s made using simple pantry staples. Serve it warm with vanilla or hazelnut ice cream for a creamy finish that’s sure to delight everyone at the table.

Recipe Ingredients

• 75 g (2¾ oz/½ cup) blanched hazelnuts
• 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
• 250 g (9 oz/1⅓ cups) caster (superfine) sugar
• 1 tbsp baking powder
• 55 g (2 oz/½ cup) unsweetened cocoa powder
• 500 ml (17 fl oz/2 cups) milk
• 180 g (6 oz/¾ cup) butter, melted
• 4 eggs, lightly beaten
• 150 g (5½ oz/1 cup) dark chocolate, coarsely chopped

Topping

• 200 g (7 oz/1 cup) brown sugar
• 30 g (1 oz/¼ cup) unsweetened cocoa powder
• 400 ml (14 fl oz/1⅔ cups) hot water

How To Make Slow Cooker Gooey Chocolate And Hazelnut Pudding

1. Toast the hazelnuts: Put the hazelnuts in a cold frying pan over medium heat; toast, tossing for 3–4 minutes until evenly golden. Remove from heat, let cool slightly, then coarsely chop.
2. Prepare the batter: Sift the flour, caster sugar, baking powder, cocoa powder, and a pinch of salt into a large bowl. Add the milk, melted butter, and lightly beaten eggs; stir until smooth. Fold in the chopped dark chocolate and toasted hazelnuts.
3. Transfer to the slow cooker: Pour the batter into a greased slow cooker bowl, spreading it evenly.
4. Add the topping: Combine brown sugar and cocoa powder in a small bowl; sprinkle evenly over the batter. Carefully pour the hot water over the top without stirring.
5. Cook the pudding: Cover with the slow cooker lid and cook on high for 2 hours, or until the pudding is just cooked through but still slightly gooey in the center.
6. Serve: Spoon the pudding into bowls and serve warm with vanilla or hazelnut ice cream.

Recipe Tips

• Use fresh hazelnuts: Toasting fresh hazelnuts brings out their flavor and adds the perfect crunch. Avoid pre-roasted nuts, as they may lack freshness.
• Don’t skip sifting: Sifting the dry ingredients ensures a smooth batter without lumps, making the pudding soft and even in texture.
• Pour water gently: When adding hot water over the topping, pour slowly over the back of a spoon to avoid disturbing the layers.
• Use high-quality chocolate: Choose good-quality dark chocolate for a richer flavor. Lower-quality chocolate may not melt as well or taste as good.
• Check the pudding’s texture: It should be gooey in the center but firm enough to hold its shape. Avoid overcooking, as it might dry out.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Festive Baked Apples
• Slow Cooker Coconut Brown Rice Pudding With Banana And Ginger
• Slow Cooker Chai-Spiced Poached Pears

Slow Cooker Gooey Chocolate And Hazelnut Pudding

Recipe by Shili MohamedCourse: , DessertCuisine: , AmericanDifficulty: , Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

755

kcal

This delicious Slow Cooker Gooey Chocolate and Hazelnut Pudding is an easy, indulgent dessert perfect for any occasion. With a rich, gooey center and crunchy toasted hazelnuts, it’s made using simple pantry staples. Serve it warm with vanilla or hazelnut ice cream for a creamy finish that’s sure to delight everyone at the table.

Ingredients

• 75 g (2¾ oz/½ cup) blanched hazelnuts

• 250 g (9 oz/1⅔ cups) plain (all-purpose) flour

• 250 g (9 oz/1⅓ cups) caster (superfine) sugar

• 1 tbsp baking powder

• 55 g (2 oz/½ cup) unsweetened cocoa powder

• 500 ml (17 fl oz/2 cups) milk

• 180 g (6 oz/¾ cup) butter, melted

• 4 eggs, lightly beaten

• 150 g (5½ oz/1 cup) dark chocolate, coarsely chopped

• Topping

• 200 g (7 oz/1 cup) brown sugar

• 30 g (1 oz/¼ cup) unsweetened cocoa powder

• 400 ml (14 fl oz/1⅔ cups) hot water

Directions

• Toast the hazelnuts: Put the hazelnuts in a cold frying pan over medium heat; toast, tossing for 3–4 minutes until evenly golden. Remove from heat, let cool slightly, then coarsely chop.
• Prepare the batter: Sift the flour, caster sugar, baking powder, cocoa powder, and a pinch of salt into a large bowl. Add the milk, melted butter, and lightly beaten eggs; stir until smooth. Fold in the chopped dark chocolate and toasted hazelnuts.
• Transfer to the slow cooker: Pour the batter into a greased slow cooker bowl, spreading it evenly.
• Add the topping: Combine brown sugar and cocoa powder in a small bowl; sprinkle evenly over the batter. Carefully pour the hot water over the top without stirring.
• Cook the pudding: Cover with the slow cooker lid and cook on high for 2 hours, or until the pudding is just cooked through but still slightly gooey in the center.
• Serve: Spoon the pudding into bowls and serve warm with vanilla or hazelnut ice cream.