Preheat the oven to 180 degrees celcius.
Grease a rectangular cake tin of about 20-22 cm, with butter
Place the butter and pieces of chocolate in a pan and place on a low heat. Stir well and slowly until you have soft chocolate cream.
Remove from the heat and let cool.
Add the chocolate cream and vanilla mixing well.
Continue stirring and add the flour and the chopped hazelnuts.
Empty the mix into the cake tin and bake for 25 minutes until you get moist crumbs when you prick with a cocktail stick.
Let it chill.
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