Summary

Ingredients

• 200 g dark chocolate or dark couverture
• 250 g butter
• 6 egg (s)
• 100 g suar
• 100 g honey
• 100 g hazelnuts, round
• 100 grams flour
• 25 g pistachios, chopped
• 2 tablespoon orange liqueur (to taste)

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Instructions

1. Preheat the oven to 150 ° convection.
2. Break the chocolate into pieces and melt it with the butter in a double boiler.
3. In the meantime, beat the eggs, sugar and honey until frothy. Stir in the chocolate mass, nuts, flour and, if you like, liqueur.
4. Pour the liquid dough onto a baking sheet lined with baking paper and distribute it evenly. Bake in the oven on the middle rack for 8-10 minutes. The dough must no longer be liquid, but it must also not be completely baked through. The best way to check this is to insert a wooden stick (e.g. toothpick) into it. When no more dough sticks, the diamonds are done.
5. Take out of the oven, spread the pistachios on top and press down lightly and cut the cake into lozenges.