Ingredients:

400 g jar Nutella or chocolate hazelnut spread
3 medium eggs, beaten
115 g plain flour

Method:

Preheat oven to 180ºC (160ºC fan) mark 4 and line a 20.5cm square cake tin with baking parchment. Scrape Nutella into a bowl and mix in eggs with a wooden spoon, until the mixture is combined and glossy.

Mix in flour, then scrape into the lined tin and smooth to level. Bake for 15-18min, until just set and slightly springy to the touch. Cool completely in tin before slicing and serving.