Ingredients
• Cooking oil spray, to grease
• 200g brown sugar
• 250g caster sugar
• 4 eggs
• 325g unsalted butter, chopped
• 125g Dutch cocoa
• 1 tsp vanilla extract
• 150g hazelnuts, toasted, skinned, roughly chopped
• 100g dark chocolate, chopped
• 250g plain flour
• 2 tsp brandy or hazelnut liqueur
• Chocolate-hazelnut spread, to serve
Method
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Preheat oven to 150°C. Grease a 30 x 23cm rectangular cake tin with cooking oil spray, then line base and sides with baking paper.
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Put sugar and eggs in the large bowl of an electric mixer and beat on high, using whisk attachment, until pale and thick.
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Meanwhile, put butter in a small saucepan over a low heat and stir until melted. Stir in cocoa, then transfer to a large mixing bowl.
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Fold sugar mixture into butter mixture. Stir in vanilla, ½ of the nuts, chocolate, flour and brandy or liqueur. Pour into prepared tin and press firmly with a spatula to smooth surface. Scatter over remaining nuts.
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Bake for 25 minutes. Remove from oven and allow to cool completely in tin. Slice and serve with chocolate-hazelnut spread.