A cake recipe for all foodies:
1. beat egg whites and 1 pinch of salt with the whisks of a mixer until semi-stiff. gradually trickle in the sugar and continue beating until the sugar has dissolved and the snow is creamy-firm.
Add the ground hazelnuts and fold in carefully with a dough scraper. Fill the mixture into a piping bag with a large nozzle. Pipe 25 dots (2 to 2 1/2 cm high, 2 cm thick) on each of 2 baking sheets lined with parchment paper. Bake in the heated oven on the 2nd rack from the bottom at 170 °C (gas 1-2, convection oven not recommended) for 15 min. Cool.
In the meantime, roast the chopped hazelnuts in a frying pan without fat until golden brown. Chop the cooking chocolate into small pieces, put it into a small kettle and melt it in a lukewarm water bath.
Dip the cooled hazelnut kuesse with the convex side in the cooking chocolate, drain a little bit and put the underside on a cake rack (or parchment paper). Sprinkle with the toasted hazelnuts and pat dry.
Layer between layers of parchment paper in a tin. If kept cool and dry, they will keep for 3-4 weeks.
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