John Myers
Ingredients for 1 servings:
- 200 g nougat
- 100 g butter
- 2 eggs, size M
- 300 ml milk
- 100 g sugar
- 225 g wheat flour
- 1 tsp, leveled baking powder
- 1 tsp, leveled baking soda
- 1 pinch of salt
- 75 g hazelnuts, chopped and roasted
- possibly powdered sugar
- possibly chocolate coating
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
can also be baked in normal muffin cups, makes about 24 pieces
Preheat the electric oven to 175°C (350°F). Grease the heart-shaped molds and flour them. Shake off any excess flour and chill the mold. Melt the nougat and butter. Whisk the eggs with the sugar, butter, nougat, and milk. Combine the flour, baking powder, salt, and baking soda and stir in. Finally, fold in the nuts. Pour batter into the molds until they are about 3/4 full. Bake in the oven at 175°C (350°F) for about 20 minutes. Let the hearts cool in the mold for about 5 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar or cover with melted chocolate.
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