1 cup of unsalted butter or margarine
120g of bittersweet chocolate
2 cups of all-purpose flour
1 cup of wheat flour
1 tablespoon of vanilla extract
4 eggs
1 cup of toasted hazelnuts or almonds, coarsely chopped
3/4 cup of confectioner's sugar
4 to 5 tablespoons of peppermint extract
1 cup of unsalted butter or margarine
120g of bittersweet chocolate
2 cups of all-purpose flour
1 cup of wheat flour
1 tablespoon of vanilla extract
4 eggs
1 cup of toasted hazelnuts or almonds, coarsely chopped
3/4 cup of confectioner's sugar
4 to 5 tablespoons of peppermint extract
Preheat the oven to a moderate temperature (180°C)
Grease a baking dish about 30x20cm
In a small saucepan, melt the chocolate and butter or margarine over low heat, stirring occasionally
Pour into a large bowl
Add the flour, wheat flour, vanilla extract, and eggs
Use a stand mixer at low speed to mix until everything is well combined, scraping the sides of the bowl
Add the hazelnuts
Pour into the prepared baking dish
Bake for 35 minutes or until a toothpick inserted in the center comes out clean
Let cool in the pan
In a small bowl, mix together the peppermint extract and confectioner's sugar
Spread over the cake and let it set
Cut into squares and refrigerate to keep fresh
