Summary

Ingredients

• 6 tablespoon hazelnuts, skin-on, grated, possibly more
• 3 tablespoon sugar
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla sugar, bourbon
• 3 tablespoon milk
• 3 tablespoon oil
• 1 egg (s), weighing 66 g if possible
• 1 pinch baking powder
• Oil, for greasing the cups

For the set:

• possibly cream, whipped
• possibly brittle, (hazelnut)
• possibly grits, (cherry)

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Instructions

1. Mix the nuts (use more or fewer nuts for larger or smaller eggs) with sugar, cocoa powder, vanilla sugar and baking powder in a bowl.
2. In a bowl that is not too large, beat the egg neatly with a whisk, add the nut mixture, milk and oil and stir to form a homogeneous batter. If the batter is too runny, add a little more hazelnuts.
3. Grease 2 large cups (250 ml volume) with a little oil (I put a little oil on a sheet of kitchen paper and rub the cup with it) and pour in the batter (each cup is then about half full).
4. Place both cups on a saucer and place on the turntable of the microwave (on the outside if possible) and cook at 600 watts for 4 minutes.
5. Let the cake cool in the cups for about 2 minutes and then remove it from the rim of the cup with a sharp knife.
6. Turn the cake out onto a plate (place the plate upside down on the cup and turn the whole thing upside down, then briefly shake it down a few times until the cake comes out of the cup) and let cool completely.
7. If necessary turn the small cakes over again (depending on which side looks nicer) and decorate as desired.