Hazelnut Chocolate Sponge Pudding
By Linda Collister (from Divine Heavenly Chocolate Recipes with a Heart)
Ingredients 
4 tbsps Divine Cocoa
100ml boiling water
200g unsalted butter, very soft
200g light muscovado sugar
3 large free range eggs
200g self raising flour
100g Divine Milk Chocolate with Hazelnuts or 100g Milk Chocolate
50g hazelnuts roughly chopped
Sauce
125ml single cream
100g Divine 70% Dark Chocolate
25g unsalted butter
Method
Heat the over to 180C
Mix the cocoa with the boiling water in a heatproof bowl and stir until smooth. Leave to cool until needed. Put the soft butter, sugar, eggs and flour into a bowl of a food mixer and beat until smooth and thoroughly mixed. Add the cocoa mixture and beat again until combined. Break the bar of hazelnut chocolate into squares and stir into the sponge mixture. Spoon into the prepared tin and spread evenly. Scatter the chopped nuts over the top then bake in the heated oven for 20 minutes or until just firm to the touch.
While the sponge is baking, make the chocolate sauce; heat the cream in a small pan until steaming. Remove the pan from the heat. Break up the bar of dark chocolate and add the squares to the cream. Stir gently until smooth then stir in the butter. Keep warm.
Cut the hot sponge into squares and set on individual plates, pour over a little warm sauce and serve immediately, with the rest of the sauce in a jug. Any left over sponge and sauce can be eaten at room temperature as a brownie.
About the Chef
"Divine demonstrates that really good tasting quality chocolate improves lives."
Linda trained at two world-famous cookery schools, the Cordon Bleu in London and La Varenne in Paris. She went on to become a professional cook, spending several years working for the late Queen Mother, before becoming a food writer. Internationally renowned as a baking and chocolate expert, Linda has written more than 25 food books which have sold over 600,000 copies around the world.