1) In a steel bowl, whisk the eggs with the sugar and truffle honey, in another steel bowl, melt the chocolate and butter in a double boiler.
2) Add them to the chocolate and butter, stirring from the bottom to the top with a saucepan.
3) Sift the flour, add to the truffle powder and add to the mixture, stirring constantly from the bottom to the top until it is homogeneous.
4) Add the hazelnut cut in half and mix well.
5) Butter a baking tray (see type 40) baking tray covered with parchment paper, pour the mixture and bake at 356 Fahrenheit for about 30 minutes.
6) Take out, leave cool, put in the fridge for two hours and then serve to taste.
