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Egg cake brownie


Preparation : 10 min Resting : -
Cooking : 20 min Equipment : Keep the shell casing
Difficulty :
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Serves 6 PERSON :
1 egg (keep the shell casing)
40 g of dark chocolate cut into pieces
30 g butter cut into pieces
25 g flour
30 g caster sugar
1 tbsp hazelnut meal
1 pinch of salt
5 extra eggs (shell casing only)
1

Empty the eggshells.

2

Using the tip of a knife, make a small hole (being careful not to crack the whole shell), enlarge it gently to 1 cm in diameter.

3

Pierce the membrane and empty the egg by shaking it up and down over a bowl. (Do this operation for 1 egg that we need for the brownie mixture, empty the other 5 and reserve for later). You now have 6 eggshells, wash them under water and put them on paper towels to dry.

4

Preheat the oven to 150 ° C.

5

Place the chocolate and butter in the stainless steel bowl and start the EXPERT program, 5 minutes / Speed 3/60 ° C. (Scrape down the chocolate melted butter mixture if necessary.)

6

Pour the egg, the caster sugar, the flour, the hazelnut and the pinch of salt and start the CAKE program (Scrape down the mixture if necessary)

7

Place the empty egg shells in small molds so they do not move

8

Pour the brownie mixture into a pastry bag and divide into the shells until ¾ full. (Be careful not to overfill which may crack the egg shells during the baking process).

9

Bake for 15 to 20 minutes depending on your oven. (Test the cake by dipping a toothpick, if it comes out dry it is cooked).


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