Chocolate cake

In a bowl, beat together the eggs and the sugar until light and fluffy. At the same time, melt the Fineti hazelnut spread with cocoa in a microwave, on low power, in a bowl and covered with cling film.

Pour the melted Fineti hazelnut spread with cocoa and the melted butter into the eggs and sugar, and mix well.

Sift the flour together with the cocoa powder and fold into the mixture.

Pour the mixture into a round, buttered and floured cake tin (ideally 22cm diameter). Bake for about 30 minutes at 175^οC in a preheated oven.

Turn out onto a wire rack. When cool, use a spoon to decorate the chocolate cake with lines of Fineti double hazelnut spread (with cocoa and milk).