John Myers
Ingredients for 6 servings:
- 1 piece(s) nougat, approx. 6 cm, cut-resistant
- 150 g dark chocolate (70% cocoa content)
- 80 g butter
- 3 eggs
- 1 egg yolk
- 160 g sugar
- 90 g flour
- Butter for the molds
- Sugar for the molds
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
A delicious dessert – also tastes good with ice cream
Freeze the piece of nougat briefly. Finely chop the dark chocolate and melt it in a double boiler. Gradually stir the butter into the melted chocolate. Now beat the eggs, egg yolks, and sugar until frothy. Then combine the egg mixture and the chocolate mixture. Add the flour. Grease suitable baking cups or the holes of a muffin tin and lightly sprinkle the bottoms with sugar. Now fill the cups halfway with the chocolate mixture. Cut the piece of nougat into pieces of about 1 cm (you can make them larger if needed) and place one piece in the center of each cup. Bake in a preheated oven at 180°C (convection oven) for about 20 to 23 minutes. Serve warm! Tip: I always puree frozen fruit with a little powdered sugar and top with a scoop of ice cream. A real calorie bomb—but very tasty.
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