Summary

Ingredients

For the dough:

• 5 egg (s), separated
• 125 g suar
• 1 pinch (s) salt
• 250 g butter, (half fat possible)
• 250 g chocolate (nouat)
• 100 grams flour
• 25 g cocoa powder
• 200 g nuts, round
• 1 packet baking powder

For the glaze:

• 150 g chocolate (nouat)
• 1 teaspoon oil

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Instructions

1. Beat the egg whites with a pinch of salt until stiff, pour in 50 g of sugar and keep beating until the snow is really solid again. Put something into the fridge.
2. Melt the butter with the nougat chocolate in a water bath over low heat.
3. Meanwhile, grease a deep tray and switch the oven to 180 ° C top / bottom heat. If you like, place a baking frame on the tray (as large as possible).
4. When the chocolate and butter have completely melted, take them off the stove again.
5. Briefly whip the egg yolks, add the remaining sugar and beat until creamy. Stir in the lukewarm chocolate and butter mixture. Mix the flour with cocoa and baking powder, sieve in and stir in. Finally fold in the egg whites and nuts.
6. Spread the dough on the prepared tray and bake for about 20-30 minutes.
7. (Chopstick sample!) Then let it cool down well.
8. Melt the rest of the nougat chocolate in the water bath and stir in the oil.
9. Spread on the cooled cake and let it cool down. If you like, you can also sprinkle hazelnut flakes or hazelnut brittle on top.