Recipes & sweet treats
It would seem that this back-to-school week is marked by a lack of sunshine. However, I'm not going to put the blender away too far, as it appears that nice weather will return next week. Making a gradual transition towards autumn recipes is not displeasing to me: figs have made their appearance at the market stalls and I'm eagerly awaiting the first apples from the garden.
Toast the hazelnuts in a pan until they are well browned.
Melt the chocolate and butter in the microwave or in a double boiler to obtain a well homogeneous mixture (be careful if you use the microwave to take regular breaks so as not to overcook the chocolate).
In another bowl, whisk the sugar, brown sugar and eggs.
Mix the 2 preparations and add the cream, flour and hazelnuts.
Pour the preparation into a square mold or frame on 3 cm thickness and bake at 170°C for 20 minutes.
To check for doneness, insert a knife tip which should come out moist (see with a little batter if you like the melting textures like me)
