Summary

Ingredients

• 100 g chocolate, dark
• 100 g butter, soft
• 100 g suar
• 3 egg yolks
• 3 egg whites
• 100 g flour
• 1 teaspoon Baking powder
• 50 g hazelnuts, round
• 100 g chocolate, white for the fillin
• sugar

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Instructions

1. Spray 6-8 small timbale molds with baking spray and sprinkle with a quarter teaspoon of sugar.
2. Melt the dark chocolate in a double boiler. Beat the butter and sugar until frothy. Add the melted chocolate. Add the egg yolks. Add the flour, nuts and baking powder and mix everything well. Carefully fold in the stiff egg white.
3. Fill 2/3 of the molds with the batter, then place 2 tablets of chocolate (or 1 Lindor ball) on top. Then put the dough on top again, but only enough so that approx. 1 cm of the pan remains empty. Bake at 180 ° for about 15 minutes. Let cool for 5 minutes, then turn out onto a plate and serve.
4. This goes well with raspberries in the raspberry spirit or lightly cooked apricot halves.