Ingredients:
340gr thin caster sugar
200gr unsweetened chocolate
250gr chocolate for surface
125gr butter
100gr liquid cream
90gr white flour
90gr potato flour
50gr toasted hazelnuts
9 eggs
1 teaspoon honey
1 dose vanillin
1 tbs apricot jelly
1 small glass cognac
2 small glasses maraschino
Butter and flour for pan

Preparation:
In a medium pan pour one tbs of sugar and cook using medium heat.

As soon as sugar melts, add hazelnuts and stir well, crash this mixture with a mortar till results as a dough.

In mixing bowl combine 6 whole eggs, 3 egg yolks an 250gr sugar. Beat well using an electric beater, place this bowl in a second sauce-pan to warm up a bit and continue to beat.

Take the bowl away from heat and add honey, continue to beat till mixture is cool and perfectly whipped.

Now, grate 70gr unsweetened chocolate and combine with butter, vanillin and hazelnut mixture.

In a double sauce-pan melt this mixture using low heat.

In a medium mixing bowl, sieve flour and potatoes flour oven 3 remaining eggs, add hazelnut mixture and stir well till uniform.

When ready pour mixture in a 25cm prepared oven pan.
Bake in 90°C oven for 50 minutes.