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10 minutes
55 minutes
65 minutes
- 70g hazelnuts
- 660g hazelnuts
- 4 Free Range Eggs, lightly whisked
- 150g self-raising flour
- 200g dark chocolate, coarsely chopped
- Preheat your oven to 180C. Prepare your 20cm square cake pan by greasing and lining the base and sides.
- Spread the hazelnuts on a baking tray and toast in the oven for about 10 minutes. Transfer the warm hazelnuts to a tea towel and gently rub to remove the skins, then roughly chop.
- In a large bowl, mix together the choc-hazelnut spread and egg. Gently fold in the flour. Add the hazelnut and chocolate, then stir until combined. Spoon the mixture into the prepared pan and smooth the surface.
- Bake for 40-45 minutes until firm to the touch. Allow it to cool in the pan before cutting into pieces.
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