Enjoy this light and delicious pudding dessert that has a crunchy outer shell surrounding a soft chocolatey hazelnut middle.


  • 150 g Sugar

  • 25 g Flour

  • 110 g hazelnut meal

  • 50 g Almond Meal

  • 90 g egg whites

  • 0.5 teaspoon Baking powder

  • 35 g cocoa powder

  • 250 g Natural Yoghurt


  • 1.

    Pre-heat oven to 180°C.

  • 2.

    Combine all dry ingredients in a bowl.

  • 3.

    Stir in egg whites and then yoghurt.

  • 4.

    Spoon into well greased metal dariole moulds. Bake at 180ºC for 40 minutes or until risen and slightly cracked on top.

  • 5.

    Pudding should be crunchy on the outside and soft inside.

  • 6.

    Serve with ice cream, custard & or chocolate sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 483kj
  • Fat Total 26g
  • Saturated Fat 3g
  • Protein 14g
  • Carbohydrate 57g
  • Sugar 42g
  • Sodium 114mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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