Hazelnut lava cakes

Preheat the oven to 200ºC.

Beat the sugar with the eggs, egg yolks and flour until smooth.

Melt the butter with the hazelnut paste au bain- marie. Allow to cool slightly. Mix the melted butter with the hazelnut paste through the batter.

Pollinate the cavity mold cavities with cocoa. Fill the cavities three-quarters with the batter. Bake 9-10 minutes in the middle of the oven until the outside is firm and the inside is still soft.

In the meantime, mix the mascarpone and hazelnut paste for the topping and fill the piping bag with it.

Let the cakes from the oven stand for 1/2 minute and then pour them out of the molds.

Pipe a hazelnut topping on top and garnish with strawberries and / or raspberries. Spray with powdered sugar.