- 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.