Hazelnut Squares

Hazelnut Squares


Ingredients for Brittle:

  • 150 g (5.3 oz) roasted and coarsely ground hazelnuts
  • 100 g (3.53 oz) coconut sugar

Ingredients for the Base:

  • 7 egg whites
  • 200 g (7 oz) roasted and ground hazelnuts
  • 3 tbsp whole-grain spelt flour
  • 3 tbsp honey
  • Stevia to taste

Ingredients for the Cream:

  • 7 egg yolks
  • 1 whole egg
  • 150 g (5.3 oz) cocoa butter
  • 100 g (3.53 oz) dark chocolate
  • 6 tbsp ground carob powder
  • Stevia to taste


Instructions

Preheat the oven to 170°C (338°F).

To Make the Brittle:

  1. Toast the hazelnuts over medium heat, stirring constantly to prevent burning.
  2. Allow the toasted hazelnuts to cool slightly, then coarsely grind them.
  3. In a skillet, melt the coconut sugar until it becomes soft.
  4. Add the ground hazelnuts to the sugar and stir until well combined.
  5. Spread the mixture onto a sheet of baking paper and let it cool and harden completely.
  6. Once hardened, cover the brittle with another sheet of baking paper and roll it with a rolling pin to break it into smaller pieces.

To Prepare the Cake Base:

  1. Toast the hazelnuts, allow them to cool, and grind finely.
  2. Lightly grease a medium-sized rectangular baking pan.
  3. Whip the egg whites into stiff peaks.
  4. Gently fold the ground hazelnuts, whole grain spelt flour, and honey into the whipped egg whites, mixing by hand until fully incorporated (ensure no visible streaks of egg white remain).
  5. Add stevia to taste if needed. 
  6. Spread the batter evenly in the pan and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

To Prepare the Cream:

  1. Whisk the egg yolks and whole egg together until frothy.
  2. Add the carob powder and cook the mixture over a double boiler, stirring constantly, for about 10 minutes.
  3. Stir in the dark chocolate and cocoa butter. Mix occasionally until the chocolate and butter have melted and fully combined with the rest of the mixture.
  4. Remove from heat and stir in the brittle until it’s well combined.

Assembly:

While the cream is still warm, spread it evenly over the baked cake base. Allow the cake to cool completely before serving.