180 g slice with 50% -55% cocoa, cut into small pieces

100 g Butter

60 g white crystalline sugar

3 pcs. egg white

3 pcs. egg yolks

100 g hazelnuts ground in powder

30 g pistachio nuts (pure weight), powdered



Melt the bun in a marinade with the butter. Remove from the heat and add the yolks and sugar. Stir very well and add the crushed hazelnut. In the end, whisk the egg whites in the mixer (with the wire) until they are meringue and gently mix with the first mixture.

Butter a rectangular shape of a tart 32x10cm and 2.5cm high and lay on the bottom of the oil paste. Alternatively use a 20 cm round cake tart. Pour into the mixture and sprinkle the surface with pistachio powder. Bake the hazelnut pie in a preheated oven at 190◦C for 10 minutes and at 170◦C for another 15 minutes.