Start this recipe by lining an 8 inch cake tin with non-stick baking paper. Place the eggs and sugar in an electric mixing machine and whisk together for 10 minutes until pale, thick and glossy. Meanwhile, melt together the chocolate and butter in a saucepan or bain-marie. When the egg mixture is ready, carefully and gently fold in the melted chocolate mixture. Sift in the flour and cocoa powder and again gently fold in. Pour half of the mixture into the tin and freeze for 10 minutes. Gently spoon over ½ of the chocolate and hazelnut spread and then carefully spoon over the remaining brownie mixture. Bake in the oven at 180°C for 35-40 minutes. Allow to cool down slightly before removing from the tin. Gently melt the remaining chocolate spread and drizzle over the top and top with fresh raspberries and icing sugar.