Start by placing the hazelnuts onto a baking tray and roast for 5-8 minutes. Quickly remove from the oven, place into a clean tea towel and rub, removing the skins. Blitz 200g like breadcrumbs and leave 50g chunky. Next, whip the eggs whites and put them aside. In another bowl, whip together the 6 egg yolks and sugar till light and fluffy. Meanwhile, melt the chocolate with the butter and cool slightly.
Next, mix the nuts into the chocolate mixture along with the tbsp of plain flour and cocoa. Carefully fold this mixture into the beaten egg yolk mixture, and finally fold in the whipped egg white. Carefully spoon into a greased and lined loaf tin and bake at 180`c for 45-50 minutes. Allow to cool before decorating the top with the chocolate spread and extra toasted chopped hazelnuts.