Summary

Ingredients

• 2 egg (s)
• 100 g suar
• 80 ml oil
• 60 g cocoa powder, instant (Kaba, Benco)
• 60 g hazelnuts, rated
• 80 g flour
• 2 teaspoons, leveled baking powder
• 125 g sour cream
• 250 ml whipped cream
• 1 packet vanilla sugar
• 200 g strawberries
• 2 tablespoon chocolate flakes, (chocolate flakes)

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Instructions

1. Grease a muffin tin or line it with paper liners.
2. Beat eggs, sugar and oil until thick and frothy. Add cocoa powder and stir in well. Mix the nuts, flour and baking powder and fold in. Finally stir in the sour cream. Pour the batter into the muffin pan and bake in the oven at 180 degrees for about 20-30 minutes. Let cool down.
3. Remove the paper cases from the muffins and cut off a small lid. Put the lids in a bowl and finely crumble. Add the chocolate flakes and mix in.
4. Beat the whipped cream with the vanilla sugar until stiff. Cut the strawberries into small pieces and fold them into the cream.
5. Spread the strawberry cream with a spoon on the muffins in a dome shape. Sprinkle with the cake crumbs and press down a little.