2 cups hazelnut spread

1/2 cup hazelnuts

4 eggs

1 cup self raising flour

200g dark chocolate, roughly chopped



Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan.

Place the hazelnuts on a baking tray. Bake for 12 mins or until just toasted. Place in a clean tea towel and gently rub to remove skins. Roughly chop.

In a large bowl combine hazelnut spread with eggs. Sift in flour and stir well until combined. Fold though the hazelnuts and chocolate. Add to prepared pan and cook for 40-45 mins or until firm to touch. Place on cooling tray for 10 minutes before serving.