Ingredients: 

• 300g plain chocolate;
• 200g whole blanched hazelnuts;
• 150g butter;
• 150g golden caster sugar;
• 2 tbsp plain flour;
• 200g cream, whipped;
• Icing sugar

Method: Preheat the oven to slow 150°C. Melt chocolate and set aside. Meanwhile, whizz the hazelnuts in a mixer. Place greaseproof paper on the base of a cake tin. Beat the sugar and butter together until the mixture is light and creamy, then mix in the melted chocolate, hazelnuts, flour, eggs. Pour the mixture in the tin. Tip into the tin and bake for 25 minutes. Leave to cool until room temperature in the tin. Dust the sugar before serving.