In Romanian: Fursecuri cu ciocolata
- 4 oz / 120 g butter
- 7 oz / 220 g confectioner's sugar
- 1 egg white
- 8 oz / 250 g roasted and ground hazelnuts
- 4 tablespoons flour
- butter and flour to grease and dust the pan
- 3 oz / 90 g chocolate or 2 tablespoons cocoa
- 1 tablespoon sugar
- 2 tablespoons water
- 1 teaspoon rum
- Mix the sugar with the butter, add the egg white and cream everything well.
- Add vanilla, hazelnuts and flour, mix well and pour the batter into a buttered and dusted pan.
- Bake at medium heat. When cold, spread hot cream over the cake. Cut into small squares.
- For cream, boil the chocolate with sugar and water, add rum and mix.
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