Summary

Ingredients

• 200 g chocolate, dark (70% cocoa)
• 100 g butter
• 2 egg (s)
• 180 g suar
• 200 g flour
• 0.5 teaspoon ½ baking powder
• 1 tablespoon cocoa powder
• 3 tablespoon hazelnuts, ground
• 100 g powdered suar
• Flour to work with

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Instructions

1. Melt the chocolate with the butter in a double boiler. In the meantime, stir the eggs and sugar with the electric mixer until creamy. Mix the flour, baking powder, cocoa and nuts separately. Tip: I grind whole nuts fresh, toast them briefly in a pan without fat until they smell fragrant.
2. Add the liquid chocolate butter to the egg / sugar mixture with a spoon and stir. Slowly add the dry ingredients and stir in. Chill for 1 hour.
3. Preheat the oven to 180 ° C. Cut off the dough, shape into balls with floured hands or - like me, with an ice cream scoop and place on a baking sheet lined with baking paper.
4. Bake for 10-15 minutes. The pastry should still be a little soft, it will be even harder after cooling. Dust with icing sugar while it is still hot.
5. The balls taste best fresh, but they can also be kept in a cookie jar for a few days.