100 g sugar
50 g of T 65 flour
25 g cocoa
75 g butter
150 g dark chocolate
20 g of oil
20 g of hazelnuts
30 g of sugar
Whisk the eggs and vanilla sugar at maximum speed for five minutes. They must triple in volume.
Preheat the oven to 150 °.
Sift the flour and cocoa.
Melt the butter.
Mix two tablespoons of the preparation in the butter and add the butter to the first mixture.
When the dough is homogeneous, pour it into a small 15 cm silicone or buttered mold.
Bake for 40 minutes.
Unmould the cake on a pan and let it cool.
Crack the hazelnuts and dry roast them in a pan.
Mix them with the sugar to obtain a praline.
Meanwhile, in a small bowl, melt the dark chocolate in the microwave at 450 W for four minutes.
Add the oil then the praline (sugar and hazelnuts).
Mix everything well
Cover the cake with this frosting.
Store the cake in the fridge until ready to serve.