Instructions

For the cake:

1. Preheat the oven at 390 F and line large jelly roll pan with baking paper.
2. Beat the egg whites until the stiff peaks form. Add sugar, one teaspoon at the time and continue mixing.
3. Add yolks, one by one while mixing.
4. Stir in flour and grounded walnuts.
5. Pour the mixture in the prepared pan and bake for about 20-25 minutes.

To make the frosting;

1. Beat the eggs with sugar well, than cook in double boiler over medium heat, stirring frequently until mixture start to thicken, add chopped chocolate and mix until it’s melted completely.
2. Set aside to cool at room temperature.
3. In cooled mixture add softened butter and mix well.
4. Separate a small amount of the frosting to coat the cake and in the rest of the frosting mix in toasted,chopped hazelnuts.
5. Cut the cake in three rectangles, drizzled each rectangle with a little cooked sugar syrup and fill the cake.
6. Frost the cake and set it in the fridge for a few hours.
7. When it’s cooled completely cover the cake with melted chocolate on top, sprinkled rims with chopped toasted hazelnut and garnished with the truffles on top.
8. Take the cake out of the fridge half an hour before serving to make it easier to cut and chocolate glaze wouldn’t crack .

To make the truffle

1. Melt over low heat butter and whipped cream, then increase the heat bring the mixture to boiling, remove from the heat.
2. Add chopped chocolate and stir until chocolate is completely melted.
3. Divide the mixture into 3 parts and in the first one add 1.8 oz ground roasted hazelnuts, in the second part add a little grated orange zest, and in third add 1 tablespoon of coffee liqueur or 1 teaspoon capuccinno powder.
4. Set in the fridge for a few hour to harden, than roll in the balls ( make about 40 truffle)
5. Roll the truffle in chopped roasted hazelnuts or cocoa powder, and drizzle with melted chocolate.
6. Dip some truffle into melted chocolate to make the chocolate coating.