Preparation time: 20 min
Cooking time: 25 min
Difficulty: very easy
Utensils: 1 large bowl (to mix all the ingredients)
Ingredients:
For 15 mini muffins:
150 g of dark chocolate (we recommend organic dark chocolate with 80% cocoa, see our article on Chocolate.)
150 g of Rigotte (1/2 jar)
50 g of hazelnuts (2 handfuls, you can also make 1 handful of hazelnuts and a handful of walnuts)
1 egg
4 tbsp of pastry flour
Preparation:
Preheat the oven to 180 ° C for the preparation time
Crush the hazelnuts.
Melt the chocolate in the microwave with 1 or 2 tablespoons of semi-skimmed milk, out of the microwave add the crushed hazelnuts.
Pour the ricotta into a dish and add the melted chocolate.
Add to the preparation below, the egg and the flour and mix well.
Pour into the mold.
Put in the oven for about 25 minutes.
Check the cooking in the last few minutes by planting the blade of a knife, it should come out dry (no sticky dough, just chocolate). If the blade comes out dry before 25 minutes, take the mini cake muffins out of the oven, they are cooked. Otherwise, don’t hesitate to cook longer.
Once ready, take the cake out of the oven and let it cool to room temperature for several minutes before unmolding it to avoid disasters.
Good tasting !
The 5 dietary tips:
Regardless of our motivations (weight loss, acne-prone skin, excess sugar, etc.) we all have a good reason to have one day distanced ourselves from chocolate.
The problem is not the daily square of dark chocolate, but rather brownies and industrial cakes of all kinds. Even your favorite baker's cakes that use quality chocolate have astronomical amounts of fats and sugars.
Fortunately, ADietconsulting has simplified your dilemma and offers you this delicious recipe for mini chocolate muffins.
This time, no need to choose between balanced snacks and gourmet snacks: everything is there!
To be consumed in moderation all the same.
