Dark chocolate 265g

Eggs 200g (4/5 eggs)

Whole hazelnuts 150g (or pecans for a more American version)

Butter 150g

Flour 135g

Sugar 250g

Salt 4g (a pinch)

Chop the chocolate and melt it in a bain-marie.

Add soft butter in chunks (must be at room temperature).

While the chocolate is cooling, we can toast the hazelnuts in a 180° oven for 8 to 10 minutes maximum.

Remove them from the oven and let them cool before coarsely chopping them.

In a bowl put the eggs and start beating them with electric whips, adding the sugar (in 2 or 3 steps) and salt.
It is not necessary to whisk the eggs but only to melt the sugar and salt.

Add the warmed chocolate and stir until well blended.

Combine the sifted flour with the help of a spatula.

Finally add the cooled hazelnuts and pour inside a baking pan covered with baking paper and lightly buttered (30x30cm will do).

Level the dough with the help of a spatula to best distribute the hazelnuts and have as even a layer as possible.

Bake in a static oven at 180° for about 25 minutes.

Once removed from the oven let cool and then cut into cubes.

3 to 4 days indoors. Possible to freeze.