Chocolate and hazelnut cake

Perfect for any occasion, especially good for Valentine’s Day

8/10 portions

200g butter, room temperature

200g soft brown sugar

100g hazelnuts, toasted and chopped very finely

250g self-raising flour

100g dark chocolate

2 eggs, beaten


100g dark chocolate

50g hazelnuts, toasted and roughly chopped

Set oven 180c gas mark 4  line a 23cm cake tin with nonstick paper

Beat the butter and sugar together until light and creamy, Stir in hazelnuts and flour,

Melt the chocolate on a low heat in the microwave, allow to cool slightly. Stir into the cake

mixture, then add in the eggs and mix well together. Pour into the prepared tin and bake

for 45 minutes or until a skewer comes out clean from the centre of the cake.

When the cake is completely cold, prepare the topping, melt the chocolate on a low heat

in the microwave with a tablespoon of milk, spread the chocolate over the cake and sprinkle

over the hazelnuts.