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<\/a><\/div>\n<\/a> Chocolate Icing :<\/b><\/p>\n \nFirst, roast the chopped hazelnuts in the oven at 180\u00b0C for about 12 minutes. You need to put the 60g for the dough and 20g extra for the icing (roughly!).<\/p>\n <\/p>\n <\/p>\n <\/p>\n \nMix and add the weighed egg white. To do this, break 4 large eggs and put the whites in a bowl. Break up the frosty texture with a fork and pour in the desired amount (here 125g).<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n \nLine an 18cm cake tin with baking paper and pour the batter into it. If your mold is smaller or larger, you will have to adapt the proportions with a rule of three…<\/p>\n <\/p>\n <\/p>\n \nLet it cool in the pan and then overnight in the fridge. The cakes become perfect only after a night in the refrigerator. It will be necessary to protect it from the odors with a stretch film. \nMelt the chocolate and pour in the rapeseed oil. Mix well. The oil will give a perfect glaze without adding any flavor.<\/p>\n <\/p>\n <\/p>\n \nThen pour it over the cake to cover it completely.<\/p>\n<\/a><\/p>\n<\/a><\/div>\n\n
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\nThe next day, remove the cake from the pan and place it on a baking rack, which is itself placed on paper.<\/p>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n