For the filling
1 cup of sugar
1 1/2 cups of heavy cream
4 eggs
1 pinch of salt
1 3/4 cups of hazelnuts or pecans, chopped
2 tablespoons of all-purpose flour
For the dough
1 3/4 cups of all-purpose flour
1/2 cup of sugar
1/4 cup of dark chocolate chips
1/2 cup of unsalted butter
1/4 cup of milk
For the topping
200g of semisweet chocolate, chopped
3 tablespoons of unsalted butter
For the filling
1 cup of sugar
1 1/2 cups of heavy cream
4 eggs
1 pinch of salt
1 3/4 cups of hazelnuts or pecans, chopped
2 tablespoons of all-purpose flour
For the dough
1 3/4 cups of all-purpose flour
1/2 cup of sugar
1/4 cup of dark chocolate chips
1/2 cup of unsalted butter
1/4 cup of milk
For the topping
200g of semisweet chocolate, chopped
3 tablespoons of unsalted butter
Melt the sugar in a pan over low heat until caramelized
Then gradually add 1 cup of heavy cream, scraping the sides of the pan
Stir constantly to dissolve the sugar
Remove from heat
In a bowl, mix the remaining heavy cream, eggs, salt, and hazelnuts
Add to the pan and stir over low heat until thickened
Remove from heat and spread the filling on a plate to cool
Make the dough: In a surface, mix the flour, sugar, and dark chocolate chips
Add the butter and, using your fingers, mix everything together to form a crumbly mixture
Create a depression in the center, add the milk, and mix until the dough is homogeneous
Wrap with aluminum foil and let rest for 10 minutes
Divide the dough into three parts
Take 1/3 of it and roll out on a floured surface over the bottom of an unremovable mold with a diameter of 26.5 cm
Pile the mold and line the sides with another part of the dough
Dust with all-purpose flour
Place the filling, cooled, and spread evenly over the dough
Roll out the remaining dough on aluminum foil and cover the cake tightly, pressing the edges well
Remove the paper
Bake in a medium oven (180°C) for 30 minutes, or until golden brown
Remove from heat and let cool completely
Turn the cake over onto a plate, with the smooth side up
Let it cool thoroughly
Melt the chocolate and butter in a double boiler
When melted, mix well and spread evenly over the cake, covering the surface and sides
Cut into 16 slices.
