Baked Chocolate Pudding (Gluten-Free)

• 125 g butter, at room temperature (4.5 oz)
• 23 cup icing sugar, sifted (confectioners sugar or powdered sugar)
• 1 12 cups finely ground hazelnuts (hazelnut meal or almond meal) or 1 12 cups almonds (hazelnut meal or almond meal)
• 13 cup baking cocoa, sifted
• 50 g dark chocolate, grated
• 2 eggs, lightly beaten
• 14 cup instant fine polenta (corn meal)
• 13 cup milk
• 125 g dark chocolate, chopped
• 12 cup pouring cream

1. Preheat the oven to 160 degrees C or 140C fan forced.
2. Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
3. Beat the butter with the icing sugar in a bowl until light and creamy.
4. Add the ground hazelnuts, cocoa and chocolate.
5. Mix lightly until just combined.
6. Add the eggs one at a time, beating well between additions.
7. Stir in the dry polenta and the milk.
8. Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
9. For the sauce:.
10. Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted.
11. Serve the pussings drizzled with the chocolate sauce.
12. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.

butter, icing sugar, ground hazelnuts, baking cocoa, dark chocolate, eggs, polenta, milk, dark chocolate, pouring cream

Taken from www.food.com/recipe/baked-chocolate-pudding-gluten-free-380141 (may not work)