Chocolate and strawberry foam muffins

Ingredients

For the batter

• 5 eggs
• 4 tablespoons sugar
• 5 tablespoons flour
• 150 ml oil
• 1 pinch salt
• 1 packet baking powder

For the filling

• 1 bar dark chocolate (100 g)

For decoration

• 50 g unsalted hazelnuts (chopped)
• 200 g strawberries
• 3 tablespoons sugar
• 100 ml water

Preparation

1. Put 200 g chopped strawberries, 3 tablespoons sugar and 100 ml water in a saucepan and simmer on low heat for 15 minutes, until the liquid reduces. 2. Let the mixture cool, then blend it and keep the foam in the fridge until you use it. 3. Beat the egg whites with a pinch of salt until foamy, then gradually add the 4 tablespoons sugar. 4. Add the yolks and the oil, mixing with the mixer. 5. Add the flour and baking powder, then fold with a spoon, from bottom to top, until you get a soft, fluffy and airy batter. 6. Pour the batter into a muffin tin lined with paper cases or into a silicone mold set on a tray, so you can handle it easily. 7. Push a piece of dark chocolate, cut into small pieces, into each muffin. 8. Sprinkle the unsalted hazelnuts, chopped with a knife, over the muffins. 9. Put the tray in the oven heated to 180 degrees and bake for 20-25 minutes, until golden. 10. Take the muffins out and let them cool for 10 minutes. 11. Spoon a tablespoon of strawberry foam over each muffin.