Hot Raspberry & Hazelnut Brownies
Preheat the oven to 400 degrees. Lightly butter six ovenproof cups or deep ramekins.
Break the chocolate into a heatproof bowl and sit over a saucepan of barely simmering water. Leave for 10-12 minutes or until completely melted. Dice the butter, drop into the warm chocolate with the chocolate spread and leave to melt.
Meanwhile, put the sugar into a large bowl with the egg yolks and beat well until thick, pale and creamy.
Stir the chocolate mixture until smooth then gently fold it into the creamed sugar and yolks.
Stir the orange juice and liqueur into the raspberry preserves and spoon into the bottom of each buttered cup.
Whisk the egg whites until they form soft peaks and quickly fold them into the chocolate mixture. Gently spoon into the cups over the preserves.
Put the cups in a roasting pan and add enough boiling water to come about 1 inch up the sides of the cups. Bake for 20-25 minutes or until the tops are risen and quite firm to the touch. The centers will still be wobbly with a delicious hot raspberry sauce beneath. The brownies are delicious served hot, dusted with powdered sugar; warm with a generous dollop of well-chilled extra thick cream or cold with chilled whipped cream!