Chocolate brownie cake with chopped hazelnuts

Rich and dense chocolate brownie cake with chopped hazelnuts and chocolate ganache

Ingredients
Brownie Cake 1/2 cup butter, room temperature 1 cup + 2 tbs dark chocolate, roughly chopped 3 eggs 1 cup sugar 3/4 cup all purpose flour 1/4 cup hazel nut flour 1 tsp baking powder 1/4 cup cocoa Nutella Layer 1/2 cup Nutella spread 1/4 cup butter 1/2 cup chopped hazel nuts Ganache Layer 1 cup dark chocolate, roughly chopped 1 cup milk chocolate, roughly chopped 2 tbs cream 1/8 cup butter, room temperature Chopped hazel nuts to garnish

Directions
Preheat the oven to 3500 F (1800 C) and line a rectangular pan with baking paper. In a bowl set over a a pot of boiling water, melt the butter and chcolate until smooth. In a seperate bowl whisk together the eggs and sugar. Add the chocolate mixture to the egg mixture. Add dry ingredients into the liquid mixture until just incorporated. Pour into prepared pan & bake for 20-23 minutes or until a toothpick comes out with only a few crumbs. Refrigerate brownie cake after it has cooled.

In the mean time, mix all the ingredients of the Nutella layer. Spread over cooled brownie cake. Refrigerate for 30 minutes or so or until it has set. In the mean time, prepeare the ganache by melting all the ingredients in a bowl set over boiling water. Pour ganache over the set Nutella layer and immediately garnish with chopped hazel nuts. Refrigerate for 20 minutes or so to set the ganache layer. Serve cold. Makes 18 pieces depending on pan size. Leave to cool out of the fridge for 5min. before slicing.