- hazelnuts - 150 grams
- butter unsalted - 220 Grams (plus a tablespoon for the form)
- vanilla - 0,5 pieces (pod)
- powdered sugar - 1.33 glasses (and a little more for sprinkling)
- flour - 0.33 cups
- egg white - 5 pieces
- granulated sugar - 3 st. spoons
- semisweet chocolate - 120 grams (glaze)
- cream fatty - 0,25 Glass (glaze)
- soluble coffee in granules - 0.5 teaspoons (glaze)
1. Preheat the oven to 175 degrees. Put the hazelnut on a baking tray and bake for 12 to 15 minutes, until golden brown and a nutty smell. Allow to cool. 2. Cut a circle of parchment paper so that it fits into the mold. Lubricate the form with a small amount of melted butter and lay out the parchment paper. Heat the butter in a medium saucepan. Cut the vanilla pod and scrape the seeds into oil. Add the vanilla pod to the pan and cook the butter until it turns brown, and the nut smell does not appear. Cool it down. Remove the vanilla pod and discard. Grind the nuts along with the powdered sugar in the food processor. Add the flour and mix. Put in a large bowl. 3. In a separate bowl, beat the egg whites. Add sugar and whisk at high speed for 4 to 5 minutes. Put the squirrels into a large bowl. 4. Add the flour mixture and brown oil to the egg whites. Stir with a rubber spatula. Pour the dough into prepared form and bake 50 minutes to 1 hour. 5. Allow to cool in the form of 30 minutes. In the meantime, prepare the icing. Melt the chopped chocolate, cream and coffee in a bowl, placed over a pot of boiling water, from time to time stirring, until smooth. Put the cake on a plate. Tear off the parchment paper. Pour the cake with chocolate icing and sprinkle with powdered sugar if desired.
Servings: 8-10