RECIPE SEARCH
Filter by
Egg cake brownie
| Preparation : 10 min | Resting : - |
| Cooking : 20 min | Equipment : Keep the shell casing |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
:
|
accessories
:
|
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). |
ADD A COMMENT
Product used