Preheat oven to 160oC fan forced. Grease an 8 cup capacity ovenproof dish. Sift flour, baking powder and cocoa into a large bowl. Stir in sugar and hazelnut meal.
Combine butter, milk, egg and vanilla essence in a jug. Slowly add to flour mixture, whisking until well combined and smooth . Spoon into baking dish. Smooth top.
To make the sauce, sprinkle the combined sugar and cocoa over the pudding mix in the pan. Slowly pour boiling water over the back of a large metal spoon to cover the pudding. Place dish in to the oven and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre. Serve hot with whipped cream.