Choc Sponge Pudding
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 10 large ovenproof ramekins.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Beat the butter and sugar in a mixing bowl until light and pale. Add the eggs one at a time beating well after each addition.
Stir in the chocolate, hazelnuts, yoghurt and liqueur until just combined.
Spoon into the ramekins and bake for 15-20 minutes, until a skewer or wooden cocktail stick inserted in the centre comes out clean. Cool completely in the ramekins.
Place a star-shaped cut out in the centre of each cake and sift icing sugar over the top.