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Make the praline parfait at least the day before.
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2
Roast the hazelnuts in a medium oven until golden, then allow to cool to room temperature.
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Line a baking sheet with baking parchment.
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In a large stainless steel pan, dissolve 250g of the sugar in a little water and place on a medium heat.
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As the sugar starts to turn an amber colour, turn the heat down and continue to cook gently until a rich, dark-golden caramel colour is achieved.
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Be bold with the caramel - if it is too blond the parfait will be overly sweet.
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Turn the heat off, throw in the roasted nuts and stir well with a wooden spoon.
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Immediately turn out the praline on to the lined baking sheet.
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To clean the pan, simply fill with cold water, bring to the boil and simmer until all the hardened caramel dissolves.
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When the praline has completely cooled to room temperature (which will take a couple of hours), break it up using your hands and bash it with the end of a rolling pin until it resembles chunky breadcrumbs.
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Store in an airtight container.
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12
To make the parfait, you will require two large mixing bowls.
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In the first, lightly whip the cream until it forms soft peaks - it should not be overly thick.
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In the second, using a hand-held electric whisk, whisk the egg whites until they form soft, floppy peaks.
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Whilst still whisking, add the remaining 350g of caster sugar in four stages until a stiff, glossy meringue is achieved.
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Fold one-third of the meringue into the cream and beat fairly briskly with the whisk.
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Lightly and quickly fold in the remaining meringue, incorporating the contents of the two bowls thoroughly, but retaining as much volume as possible.
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Lastly, fold in the praline.
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Transfer the parfait to an airtight container and freeze.
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(It also tastes delicious unfrozen and I always scoff a few mouthfuls at the `transfer to container' stage.)
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21
To make the pudding, line a 35 x 25cm deepish brownie tin or somesuch with baking parchment and set the oven to 160 degrees C. Melt together the chocolate and butter slowly in a large bowl over a large pan of simmering water.
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The base of the bowl should not be in contact with the hot water and the slower the melting process, the better.
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Stir occasionally.
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In a separate bowl, beat the egg yolks well and then combine with half the soft brown sugar and half the ground almonds.
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In another large bowl, using a hand-electric whisk, whisk the egg whites until they form soft, floppy peaks.
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Add the caster sugar in four stages with the whisk at full blast until a stiff, glossy meringue is achieved.
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Mix the melted butter and chocolate together well and combine with the soft brown sugar/ground almond mixture.
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Add the remaining soft brown sugar and ground almonds and combine well.
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Sift the flour over the mixture and fold in.
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30
Briskly fold in one-third of the meringue.
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Add the remaining meringue and fold together thoroughly.
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Transfer to the lined baking tin and bake in the oven until a skewer or pointy knife inserted comes out clean - depending on the exact dimensions of your baking vessel, this will take about 35 minutes.
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Remove the pudding and set aside at room temperature.
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34
To make the chocolate sauce, simply place all the ingredients except the butter in a pan and bring to the boil, whisking all the while.
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Simmer for 10 minutes.
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Take off the heat and whisk in the butter, then pass through a fine sieve into a clean pan and keep warm.
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To serve, slice or cut the warm pudding into any shape you fancy.
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Pour some hot chocolate sauce over it and add a generous scattering of toasted almonds.
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Serve with a large scoop of the praline parfait.
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40
Hand around a jug of pouring cream separately.
