1

For the pastry, using your hands work the flour and butter into a crumbly mass. Add the sugar, salt and hazelnuts. Add the egg and mix to form a pastry, do not knead. Immediately spread the pastry on baking paper to a thickness of about 6 mm and carefully slide it onto a baking tray.

Baking

Bake for 20-25 minutes in the middle of an oven pre-heated to 200°C. Allow to cool.

2

Spread the liquid chocolate evenly over the cake, sprinkle with nuts. While it is still slightly warm, cut into squares the size of your choice.

Source:

IG Dinkel, Judith Gmür-Stalder