120g of all-purpose flour
330g of chopped hazelnuts
90g of unsalted butter
120g of heavy cream
300g of bittersweet chocolate
180g of milk chocolate
120ml of rum (optional)
120g of all-purpose flour
330g of chopped hazelnuts
90g of unsalted butter
120g of heavy cream
300g of bittersweet chocolate
180g of milk chocolate
120ml of rum (optional)
In a blender, grind the flour and 30g of hazelnuts
Combine in a bowl with softened butter and mix until a dough forms
Grease a removable-bottom cake pan with the dough
Set aside
Melt the chocolate in a double boiler
Remove from heat and mix in the remaining ingredients
Pour the cream mixture into the prepared pan over the dough
Chill for four hours
If desired, serve with passionfruit sauce.
