Ingredients for approx. 18 cupcakes:
200 g butter
200 g dark chocolate
160 g sugar
260 g ground hazelnuts
4 eggs
a pinch of salt
Instructions:
Pre-heat oven to 190° C.
Heat the butter together with the chocolate in a bain-marie until melted and set aside to cool slightly.
Meanwhile, separate egg whites from yolks. Add 1 tablespoon sugar and the salt to the egg whites and beat until stiff.
Add the rest of the sugar to the yolks and stir until combined. Add the melted butter/ chocolate and mix. Proceed with adding the ground hazelnut and combine. Then carefully stir in the beaten egg whites until well combined.
Fill muffin-sized forms and bake in oven for 25 minutes.
200 g butter
200 g dark chocolate
160 g sugar
260 g ground hazelnuts
4 eggs
a pinch of salt
Instructions:
Pre-heat oven to 190° C.
Heat the butter together with the chocolate in a bain-marie until melted and set aside to cool slightly.
Meanwhile, separate egg whites from yolks. Add 1 tablespoon sugar and the salt to the egg whites and beat until stiff.
Add the rest of the sugar to the yolks and stir until combined. Add the melted butter/ chocolate and mix. Proceed with adding the ground hazelnut and combine. Then carefully stir in the beaten egg whites until well combined.
Fill muffin-sized forms and bake in oven for 25 minutes.
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