- Dark chocolate 33.33 Gramm
- Cane sugar 16.67 g
- Eggs 0.5 pce
- Soft butter 25 g
- Flour 8.33 g
- Hazelnuts, chopped 12.5 g
- Butter for greasing
Combine the cane sugar and the eggs in a bowl and beat to a foamy consistency. Mix in the soft butter and beat for another minute. Mix in the flour. While the barbecue is warming up, melt the chocolate in a bowl. Be careful: do not let the chocolate get too warm. Mix in the chocolate. Grease the silicone form with butter. Mix in the chopped hazelnuts and fill the silicone forms until ¾ full.
Place the silicone form in the preheated barbecue and bake the muffins for about 20 minutes at 200 °C. Leave to cool down and serve lukewarm.
Near the end of the baking time, simply insert a small wooden stick or toothpick into the muffins and pull it out again: If dough sticks to the wood then just continue baking.
You can also use other nuts.
The ingredients are intended for our silicone forms – one silicone form = about 6 people.
EASY FLIP - Indirect heat
5 minutes at a medium setting with the lid closed