- 150 g peeled toasted hazelnuts
- 150 g dark chocolate 60 al%
- 150 g flour 00
- 100 g buckwheat flour
- 80 g brown sugar
- 60 g extra virgin olive oil
- 40 g dehulled buckwheat
- an egg
- baking powder for cakes
For the chocolate cup recipe with hazelnuts and biscuits with oil, prepare the biscuits first: emulsify the oil with the whole egg and a tablespoon of water, add the emulsion to the flour, sieved with a pin of baking powder , and brown sugar; knead and roll the dough between two sheets of baking paper to 3-4 mm thick; cut out small cookies.
Toast the buckwheat for a few moments in a non-stick pan. Spread the beans over the biscuits and bake them for 12-15 minutes at 180 ° C. Prepare the chocolate: blend the hazelnuts for a long time with 500 g of cold water (4 ° C), let stand the smoothie for 2 hours, then filter it by pressing it well or compressing it into a gauze; at the end you will have to make 350 g of hazelnut milk. Break the chocolate into a saucepan, add the milk of hazelnuts and keep on the heat until the chocolate has melted. Add a teaspoon of starch to thicken the chocolate a little. Serve with cookies.
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