Heat the oven to 170/gas 5. Butter and line a rectangular 26cm x 16cm x 4cm cake tin with baking paper. Spread the hazelnuts over a baking sheet and roast for 10 mins or until toasted. Once cooled, roughly chop pr crush, leaving some whole.
Meanwhile, chop 100g of the chocolate into very small chunks and set aside. Melt the remaining chocolate, add the butter and gently beat until throughly mixed. Leave to coll a little.
Turn the oven down to 160/gas 4. In a large bowl, beat the eggs, sugar and vanilla extract until pale and fluffy, then stir in the melted chocolate. Add the almonds, hazelnuts and chopped chocolate then spoon into the prepared tin.
Bake for 35-40 mins or until firm on top with a slight spring to touch. Once cooled a little, remove from the tin and leave on a wire rack to cool completely. Dust with icing sugar.
Originally Submitted
4/9/2010
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