100 g butter, cubed
1 tbsp hazelnut butter
250 g self rising flour
200 ml milk
60 g dark chocolate, cut into small piaces
icing sugar to dust
Beat the butter with the sugar, add the hazelnut butter and keep beating. Add the eggs, one by one, followed by half of the flour, then the milk, then the remaining flour and milk. Keep beating until light and foamy. Spoon (don't pour, just spoon delicately) inside a non stick 20 cm round baking tin, well greased with butter. Top with the chocolate (it will go down inside the cake during baking). Bake at 180° for about 25 minutes. When cold dust with icing sugar.
This cake is soft and it smells divine!