• 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
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.
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.