• Contributed by: Thomas Garnesson
• Arnott's product: Milk Coffee
• Preparation time: 20
• Cooking Time:
• Chill Time:
• Serves: 6

Ingredients

Method

Place the ground hazelnuts in a large pan, without grease. Roast the powder to a blonde colour on a high heat, turning frequently. As soon as the odour of roasted hazelnut arises, take the pan off the heat. Allow to cool.

Melt the chocolate over a pan of simmering water. Once melted, take off the heat and incorporate the softened butter.

In a bowl, whip eggs until they foam a little; incorporate chocolate while whipping, then add the ground hazelnuts and the biscuits. Blend well with a spatula.

Pour the mixture into a cake mould lined with greaseproof paper and smooth the surface. Allow to harden in the fridge for at least 2 hours.

To serve, take the slice out of the cake tin, remove the paper & slice.