- Finely dice the butter and combine all ingredients quickly.
- Shape the dough into a circle, wrap it in foil and put it in the fridge for 30 minutes.
- After taking it out of the refrigerator, roll out the dough to a thickness of about 3 mm - the easiest way to do it is on the foil in which it was wrapped by rolling through baking paper.
- Place on a baking tray; form a higher edge around the dough by carefully pressing down the dough with your fingers
- Prick the dough with a fork in several places.
- Bake at 170 degrees for 25 minutes, putting it in a preheated oven. Aafter baking, the bottom should be golden, slightly brown - nut flour is definitely darker than normal, so the dough will be darker.
- Remove from the oven and leave to cool down.
- Melt dark chocolate in a water bath.
- Spread the liquid chocolate on the baked bottom, smoothing it with a spatula, knife or spoon. It is worth ensuring that the surface is relatively even and smooth, and introducing the chocolate into the corners, usually it will not affect itself.
- Melt the white chocolate in a water bath.
- Scoop up liquid chocolate with a spoon and make blots on the dark chocolate poured on the bottom (both chocolates should be liquid).
- In blobs of white chocolate, dip the stick and stir, turning the blots into stylish lines, until the entire Mazurek cake is evenly covered with flourishes.
ATTENTION! it's worth not to overdo it: if you mix the chocolates too thoroughly, the essence-flourishes will disappear ...
- When the chocolate is nicely and evenly spread, you can spread some roasted hazelnuts on top
- Let it cool down and concentrate.
More details, practical tips and more photos can be found on the blog Z widokiem na stół.
Copyrighted photos before copying - ask.
Author of the recipe and photo: Zuzanna Mann
Blog: z widokiem na stół