Moist Hazelnut Squares

Fix the parchment to the tray with a few blobs of batter or a little butter so it doesn't slip while spreading.

If the chocolate is very soft, chill it briefly first — it will grate more easily then.

The ingredients should be at room temperature for a particularly creamy mixture.

Reserve a few chopped hazelnuts for the topping.

Only stir until no flour is visible anymore — this keeps the batter tender.

A slightly damp spatula or an offset spatula helps to achieve a very smooth surface.

Near the end, check with the toothpick test: only a few moist crumbs should remain attached.

Cool on a wire rack so no moisture collects on the bottom.

Make sure no water gets into the glaze, otherwise it can become lumpy.

Work quickly to spread the glaze while it is still warm and easily spreadable.

A warm, dry knife gives especially clean cut edges.