Preparation : 10 min | Resting : - |
Cooking : 20 min | Equipment : Keep the shell casing |
Difficulty : | Rating : 0 rates |
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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). |