Finely grate the chocolate. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs and stir in the egg yolk. Chocolate, ground hazel
Beat the egg white until stiff and fold into the nut mixture in portions. Place the dough on a greased and floured oven pan (32 x 38 cm), smooth it down and bake in the preheated oven (electric: 200 °C / gas: level 3) for 20 minutes.
In the meantime, bring the fat, honey, sugar and cream to the boil while stirring, fold in the almonds. Spread the pre-baked cake with it and bake for 10-15 minutes more. Let it cool down. Whip the cream, vanilla sugar and cream firming agent until stiff.
Add liqueur. Cut the cake into quarters (into pieces measuring approx. 16 cm x 18 cm). Cut each plate lengthwise and fill with cream. Brush the edges smooth. Cut each plate into 6 pieces.
Makes 24 pieces.