Chop the nuts finely and roast them in a pan without fat. Take out and let cool down. Roughly chop the chocolate. Melt oil and chocolate over a warm water bath. Mix flour, cocoa and baking powder.
Whip the butter and sugar with the whisk of the hand mixer until creamy.
Stir in the eggs one by one. Stir in the chocolate-oil mixture. Alternately stir in the flour and buttermilk. Dough on a greased, with flour
manufacturer) bake for about 40 minutes. Take out and let cool down.
Heat the nougat over a warm water bath until it is soft. Pour into a mixing bowl and beat until creamy. Use a dessert ring (approx. 7 cm Ø) to cut out 21 circles from the base. Spread all cake bases with approx. 1 tbsp. nougat and sprinkle with nuts.
Combine three bases to a tartlet and chill for about 30 minutes.