Steps

• First, beat the eggs with the sugar until they double in volume.

• Add the flour with the vanillin and then mix with a spatula.

• Then pour the mixture into 6 identical pans of 7-8 inches, buttered and floured, or repeat the operation 6 times using a single pan.

• Alternatively, as I did, make the batter 3 times, pour it onto a baking sheet lined with parchment paper, and bake in a hot oven at 392°F for 5-7 minutes, then cut the discs.

• It’s the most convenient thing to do.

• Remove from oven and immediately divide the batter into two equal circles, mine are 7 inches, 8 inches is fine too, detach them from the paper and place them on a wire rack.

• Remake the batter and repeat everything two more times to obtain 6 equal discs.

• Melt the chocolate in a double boiler or in the microwave.

• THEN PREPARE THE CUSTARD.

• Then beat the egg yolk with sugar, heat the milk with vanillin, and pour it slowly over the yolk.

• Mix well with whisks, add starch, and cook on the stove until it thickens.

• Then add the dark chocolate, except a little which will be used for the topping, and mix.

• Now it’s time to assemble the dessert.

• Place the first layer on the serving plate and fill it with chocolate cream.

• Then cover with the second layer, the third, and so on.

• Then decorate the surface with the remaining chocolate and hazelnut crumbs, let it set in the air, in the fridge the chocolate on top will harden.

  Bon appétit

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