Ingredients 200g organic milk chocolate, broken up into chunks 100g organic plain chocolate, broken up into chunks 3/4 tub Nutella 250g butter, cut into cubes 5 medium eggs, beaten 350g golden caster sugar 200g plain flour A dash of vanilla essence 100g milk chocolate chips 50g hazelnuts, chopped 1 small bag of whole hazelnuts 1. Preheat the over to 180 degrees/gas mark 4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Leave to cool.
2. Line a large muffin tray with muffin cases. 3. Beat the eggs with the sugar. 4. Pour in the cooled chocolate mixture, vanilla essence, Nutella, add a pinch of salt, and sift in the flower. Beat until blended and stir through the chocolate chips and chopped nuts.
5. Pour the mixture into the muffin cases and put a few whole nuts onto each.
6. Bake for 25-30 minutes. The top should look crackled and the inside will feel firm but will still be gooey. Be brave if they look on the point of collapse - they need to be soft and fudgy on the inside! 7. Allow to cool in the tin for at least 20 minutes.