With just these three ingredients, I whipped up a dessert that was not only simple but absolutely delicious. The process was quite amusing; trying to beat that one egg white was a real challenge, especially since it had been stored in the fridget for a day. I was seriously worry that I will struggle to whip the egg white. But thankfully my skills were up to the task, and I managed to get it done
Then there was the hazelnut chocolate sauce that was nearing its end. It had started off so smooth, but by the time I got to the bottom of the jar, it was getting a bit thick. Adding a teaspoon of olive oil and giving it a good stir brought back its silky texture.
But wait, there's more! After pouring the mixture into ramekins, I realized I had filled them unevenly. The first one was only a third full, then half, and finally, I found a tiny cup that filled two-thirds of the way. It wasn't ideal, but I figured it was better than nothing. After sent it to the oven, I left it to do its thing without peeking.
To my surprise, they turned out beautifully. I wasted no time snapping photos and jotting down the recipe. It's amazing how something so chaotic turned out to be so delicious. There's no reason not to share the joy with you. Please have a try and you will love it too!"
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Ingredients
- 20 g egg yolk (about 1 pcs)
- 35 g egg white (about 1 pcs)
- 50 g chocolate hazelnut spread
Group B
- ¼ tsp cream of tartar
- ½ tsp cornstarch
- ½ tsp sugar
Group C
- 2 tsp sugar
- 2 tsp butter (soften)
Instructions
- Mix the hazelnut chocolate spread with the egg yolk. Preheat the oven to 190°C/375°F.
- Grease the ramekins with softened butter, then coat them with sugar, ensuring the sugar covers the entire surface. Pour out any excess sugar.
- In a separate bowl, combine the egg white with the Group B ingredients. Use an electric mixer to beat until stiff peaks form.
- Gently fold half of the beaten egg white into the hazelnut chocolate mixture until well combined. Then fold in the remaining egg white using a folding motion.
- Pour the mixture into the prepared ramekins, smoothing the surface with a spatula. Clean the edge of the ramekin with your thumb
- Place the ramekins in the preheated oven at 190°C/375°F and bake for 12－15 minutes or until the surface is golden brown. Remove from the oven, sprinkle with powdered sugar, and serve immediately.
Notes
Tips and notes
1 if_Hazelnut chocolate spread is almost finished, and it's no longer as smooth as it was at the beginning. You can add 1 teaspoon of olive oil and mix it well to make it smooth again.
2 Every oven's heat varies, so baking times need to be adjusted accordingly
it is amazing