Easy

unit

Soft butter

Flour

White sugar

Cocoa powder

Hazelnut

Dark chocolate

Chocolate and hazelnut cakes

<h5>2 min</h5><p>Preheat your oven to 180°C (360°F).</p><p>Pour 50 g of hazelnuts onto a sheet of baking paper placed on a baking sheet.</p>

<h5>15 min</h5><p>Bake for 15 minutes to roast the hazelnuts.</p><p>Do not turn off the oven.</p>

<h5>5 min</h5><p>After removing from the oven, pour them into a tea towel and rub them vigorously to remove all the skin, as a brown powder, which you will discard.</p>

<h5>5 min</h5><p>Place 150 g dark chocolate and 100 g butter in a large bowl in a double boiler.</p>

<h5>1 min</h5><p>When they are melted, mix everything together well to make a smooth mixture.</p><p>Cut the heat.</p>

<h5>2 min</h5><p>Whip together 3 eggs and 100 g powdered sugar.</p>

<h5>2 min</h5><p>Pour the egg + sugar mixture into the chocolate, mix well.</p>

<h5>2 min</h5><p>Remove the bowl from the double boiler, then sift in 30 g flour and 10 g cocoa powder.</p>

<h5>7 min</h5><p>Split the mixture into small molds (in this case, rectangular silicone molds).</p>

<h5>3 min</h5><p>Quickly chop the hazelnuts with a knife.</p>

<h5>2 min</h5><p>Spread them over the fondant.</p>

<h5>20 min</h5><p>Bake for 15-20 minutes.</p>

Easy

65 min

Dessert

Snack

Servings

1

Nutrition

/ per serving

Directions

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