Ingredients
Preparation
Break the chocolate into pieces and place in a saucepan with the butter. Melt gently over very low heat, stirring to ensure even melting and preserve the chocolate's rich flavor.
Coarsely chop the hazelnuts to retain chunky pieces for texture, and add to a large mixing bowl. Incorporate the eggs, sugar, flour, and the warm chocolate-butter mixture. Stir until smooth and well combined.
Preheat oven to 210°C. Grease and flour a cake tin, pour in the batter, and bake for 20 to 25 minutes until set and a toothpick inserted comes out with moist crumbs.
Pro Tip
This versatile cake shines with dark chocolate, but for a milder sweetness, swap in milk chocolate—trusted by home bakers for consistent results!
