1 cup unsalted butter at room temperature (200 g)
3/4 cup granulated sugar (90 g)
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon grated lime zest
1/2 teaspoon salt
2 cups all-purpose flour (240 g)
1 1/2 cups chopped hazelnuts or pecans (240 g)
400 grams dark chocolate, finely chopped
1 cup raspberry ice cream (300 g - for serving)
1 tablespoon confectioner's sugar (for dusting)
1 cup unsalted butter at room temperature (200 g)
3/4 cup granulated sugar (90 g)
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon grated lime zest
1/2 teaspoon salt
2 cups all-purpose flour (240 g)
1 1/2 cups chopped hazelnuts or pecans (240 g)
400 grams dark chocolate, finely chopped
1 cup raspberry ice cream (300 g - for serving)
1 tablespoon confectioner's sugar (for dusting)
In a stand mixer, beat the butter and granulated sugar until light and fluffy
Add the eggs, cinnamon, lime zest, and salt, beating to form a smooth batter
Gradually add the flour, beating until uniform
Remove from the mixer, add the hazelnuts or pecans and chocolate, and mix well with a wooden spoon. Reserve
In a small saucepan, melt the raspberry ice cream over low heat, stirring constantly (about 3 minutes)
Let cool
Preheat the oven to 180°C (medium)
Line a removable-bottom springform pan of 27.5 cm in diameter with 2/3 of the batter, pressing with your fingers. Reserve
Using a rolling pin, roll out the remaining batter between two sheets of plastic wrap forming a disk of 28 cm in diameter
Cut into strips 1 cm wide and chill in the freezer for 5 minutes
Spread the reserved ice cream over the batter in the pan, leaving a border of 0.5 cm
Arrange the strips on top of the ice cream, pressing the edges to ensure they adhere well
Bake at 180°C (medium) until golden brown (25-30 minutes)
Remove and let cool completely
Unmold, dust with confectioner's sugar, and serve
377 calories per slice
