The products necessary for cooking, it is better to measure and weigh in advance.
In a saucepan with a thick bottom, mix butter, water, zest and sugar. Stirring constantly, heat, not bringing to a boil, but to complete dissolution of sugar.
Add the cocoa sifted through a sieve, bring to a boil and immediately remove from heat.
Add all the flour and mix very well.
Last stir in the nuts.
Halva is ready to shoot in the form 18х22 cm or 20x20 cm
Cover the bottom of the form with foil or baking paper.
The cooled halvah put in the refrigerator for a couple of hours.
Release the halva from the mold and cut into portions.
Store in the refrigerator. It's delicious!