Ingredients
• 200g dark chocolate
• 75g milk chocolate
• 200g unsalted butter
• 3 eggs
• 100g chocolate-hazelnut spread
• 200g caster sugar
• 100g plain flour
• 60g dark cocoa powder
• 100g hazelnuts, toasted, chopped
Method
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Preheat oven to 160°C. Line a 27 x 18cm slice tin with baking paper. Put chocolates and butter in a heatproof bowl set over a saucepan of simmering water. Stir until just melted. Beat in eggs, spread and sugar.
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Sift together flour and cocoa. Fold into chocolate mixture with hazelnut. Spoon into prepared tin. Bake for 30 minutes or until just firm. Transfer to a wire rack to cool. Slice and serve.