- 60g of chopped hazelnuts
- 150g of soft butter
- 100g of powdered hazelnuts
- 55g of flour
- 135g of powdered sugar
- 125g of egg white
- 1/4 teaspoon vanilla powder or the inside of a vanilla bean
- 2,5g of baking powder
Chocolate Icing :
- 150g of dark chocolate
- 30g rapeseed oil
- a few chopped hazelnuts
First, roast the chopped hazelnuts in the oven at 180°C for about 12 minutes. You need to put the 60g for the dough and 20g extra for the icing (roughly!).
Mix and add the weighed egg white. To do this, break 4 large eggs and put the whites in a bowl. Break up the frosty texture with a fork and pour in the desired amount (here 125g).
Line an 18cm cake tin with baking paper and pour the batter into it. If your mold is smaller or larger, you will have to adapt the proportions with a rule of three…
Let it cool in the pan and then overnight in the fridge. The cakes become perfect only after a night in the refrigerator. It will be necessary to protect it from the odors with a stretch film.
The next day, remove the cake from the pan and place it on a baking rack, which is itself placed on paper.
Melt the chocolate and pour in the rapeseed oil. Mix well. The oil will give a perfect glaze without adding any flavor.
Then pour it over the cake to cover it completely.