Nuts are on ”high seson” at Christmas and somehow always find their way to the sweets I’m making on holidays.

Today I chose hazelnuts and I made a juicy chocolate pie full of flavor that manages to remain fluffy!


  • 35 gr. cocoa, unsweetened 
  • 80 ml hot water
  • 150 gr chocolate couverture, melted in benn marie
  • 150 gr butter, melted
  • zest of 2 oranges
  • 300 gr brown sugar
  • 100 gr hazelnuts
  • 4 eggs separated
  • 1 tbsp. cocoa, for garnishing


  • Put the hazelnuts on a sheet and bake them at 180°C for 7 minutes. Once they are taken out, put them in the blender and beat them until they become powdery as a flour.
  • Butter a 20cm ring shape cake pan and lay greaseproof paper.
  • In a bowl, add cocoa and hot water. Beat with the wire, until the cocoa is well dissolved. Add butter, chocolate, brown sugar, hazelnut powder, zest and egg yolks and continue beating.
  • Beat the egg whites in the mixer until they form a soft meringue. Pour some of the beaten whites into the chocolate mixture and gently fold it with a marjoram. Add the rest of the meringue and incorporate it into the chocolate mix. Empty the mixture on the cake pan.
  • Bake in a preheated oven at 170°C on the last grill for 60 minutes. Once it is removed from the oven, allow it to come to room temperature for at least 20 minutes, in the cake pan.
  • At last, remove and sprinkle with cocoa.

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