- 200g whole hazelnuts, toasted
- 200g butter, diced
- 200g light muscovado sugar
- 2 eggs, plus 1 egg yolk, to glaze
- 75g plain flour
- 1tbsp cocoa powder
- 100g dark chocolate,finely chopped
- 500g all-butter puff pastry
Whizz the hazelnuts in a food processor until finely chopped but not a powder. Set aside then whizz together the butter, sugar, eggs, flour and cocoa powder. Put into a bowl, stir through the chocolate then put in the fridge while you roll out the pastry.
Halve the pastry and roll each piece to 5mm thick. Cut out 2 circles – the first one about 20cm in diameter and the other one 1-2cm bigger. Put the smaller circle onto a lightly greased baking tray. Heat the oven to 200C, gas 6.
Pile the hazelnut filling into the centre of the smaller circle. Leave 5cm around the outside. Beat the egg yolk and brush around the edge of the circle. Carefully put the other pastry circle on top. Using a fork, firmly press around the edges. You can score the rest of the pastry in fine lines with a flat-bladed knife or decorate as you wish. Glaze all over, then rest in the fridge for 30 minutes.
Bake for 45 minutes or until golden all over. Allow to cool, then put in the fridge for at least 4 hours to firm up the filling. Slice and serve with your favourite ice cream.
This needs to be sliced straight from the fridge then served cold though you can let it sit for ten minutes or so. When sliced warm, the filling would just ooze everywhere!