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Linda Cummings Leitheiser
Hazelnut lava cakes
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Beat the sugar with the eggs, egg yolks and flour until smooth.
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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.
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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.
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In the meantime, mix the mascarpone and hazelnut paste for the topping and fill the piping bag with it.
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Let the cakes from the oven stand for 1/2 minute and then pour them out of the molds.
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Pipe a hazelnut topping on top and garnish with strawberries and / or raspberries. Spray with powdered sugar.
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Nutrition
410Calories
Fat51% DV33g
Protein14% DV7g
Carbs7% DV21g
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