300g cadbury milk baking chocolate, broken into pieces
125g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
¾ cup plain flour
¼ cup self raising flour
⅓ cup Cadbury Bournville cocoa
1 cup toasted hazelnuts, reserve ⅓ cup
Cadbury Bournville cocoa, extra, for dusting
Preheat the oven to 170°C.
Combine the chocolate and butter in a saucepan and gently heat, stirring, until melted and smooth. Remove from the heat, pour into a large mixing bowl and allow to cool slightly.
Whisk in the sugar and then the eggs, but do not overbeat. Mix in the sifted flours and cocoa and then ⅔ cup of hazelnuts. Pour into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan) then scatter over the reserved hazelnuts.
Bake in a moderate oven 170°C for 35-45 minutes or until cooked. Cool completely in pan on a wire rack. Dust with some extra cocoa once cooled. Store in an airtight container until required.