Chocolate polenta puddings

melted butter, for greasing
125 butter, at room temperature
2/3 cup icing sugar
1.5 cups hazelnut meal
1/4 cup baking cocoa, sifted
50g dark chocolate, grated
2 eggs, lightly beaten
1/4 cup fine polenta
1/2 cup caster sugar
2 tbsp water
extra 125g dark chocolate, roughly chopped
1/2 cup cream
fresh raspberries, to serve

1. preheat oven to 160C. Grease a 6 hole 3/4 texas muffin tin with butter. put butter and ciing mixture in a bowl and beat using and electric mixer until well combined and creamy. Add hazelnut meal, cocoa and chocolate, and mix with a wooden spoon until just combined.
2. gradually add eggs, beating constantly. Add polenta and milk, and mix well to combine. spoon mix evenly into prepared tin, then bake for 25 mins or until cooked when tested with a skewer.
3. To make toffee, line an oven tray with baking paper. Put sugar and water in a small saucepan over a medium heat. cook, stirring, until mix comes to the boil. Reduce heat and simmer for 6-8 mins or until mix turns a rich golden colour. Pour toffee evenly onto prepared tray and stand at room temp until a hard toffee forms.
4. To make chocolate cauce, put extra chocolate and cream in a heatproof bowl set over a pan of simmering water. Stir with a metal spoon until chocolate is melted and smooth. Break toffee into shards. Put puddings on serving plates and drizzle with warm chocolate sauce. top each with toffee and serve with raspberries.