It may have been originally intended as a substitute for Easter eggs but it works equally well as an alternative to boxed chocolate for Mother's Day too.
120 grams caster sugar
1 tablespoon vanilla extract
60 grams cocoa powder
1 teaspoon baking powder
180 grams chopped roasted hazelnuts
icing sugar, for dusting
Sift the flour, baking powder and cocoa together into a bowl.
Place the butter and sugar into a bowl and beat with an electric mixer until light and fluffy.
Add the vanilla extract and 1 egg and continue beating until the egg has been incorporated.
Add the second egg and when it has been incorporated add 2 tablespoons of the sifted flour mixture.
Continue adding the remaining eggs, one at a time and when all have been added, fold the flour through the batter with a metal spoon.
Finally stir the hazelnuts through the mix and then pour into a buttered and floured 20cm/8inch cake pan.
Bake in a preheated 180°C/350°F oven for 40-50 minutes or until firm to the touch.
Let it cool in the tin before removing.
Sift over with icing sugar and serve.