• 10 ounces  toasted hazelnuts
  • 4 ounces  Graham crackers
  • 4 ounces  1/2 cup ganja unsalted butter
  • 6 ounces  3/4 cup sugar
  • 3 eggs, separated
  • 6 ounces  baking chocolate, crumbled


Whirl the nuts and Graham crackers in a blender until they’re a fairly fine powder. Combine it with the crumbled chocolate. Cream the egg yolks, sugar and ganja butter until the mixture is pale yellow.

Preheat your oven to 360°F

Whip the whites to firm peaks. Combine the nut and cracker mixture with the butter mixture, then fold in the whites. Transfer the batter into a cake pan of size sufficient for it to be about an inch deep, and bake it for 30 minutes.