Summary

Ingredients

• 100 g butter
• 80 g powdered suar
• 120 g biscuit (s) (shortbread biscuits)
• 4 egg (s)
• 100 g hazelnuts
• 100 g chocolate, bitter, rated
• 2 pinches baking powder
• 2 ribs chocolate, bitter
• 0.25 liter ¼ cream
• some Milk
• Butter, for the mold
• Hazelnuts, grated, for the shape

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Instructions

1. Separate eggs. Beat the butter, sugar and egg yolk until frothy. Grate the biscuits and nuts, fold into the mixture. Beat the egg whites until stiff. Stir the egg whites, grated chocolate and baking powder into the mixture. Spread the portion molds with butter, sprinkle with nuts. Pour in about 3/4 of the mass, cover with aluminum foil. In a water bath at 180 degrees
2. Cook for about 45 minutes.
3. For the sauce, slowly melt 2-3 ribs of dark chocolate and 1/8 liter of cream in a saucepan. If the desired consistency is not achieved, add a little milk. Beat the rest of the cream with a little icing sugar until stiff. Shortly before the end of the cooking time, prick the casseroles with a needle, if nothing sticks, remove. Loosen the edge with a sharp knife. Turn the tins out, cover the moor with the chocolate sauce, garnish with whipped cream and serve.