Test Kitchen tip
For a thicker chocolate glaze, cool chocolate-mixture at room temperature for about 25 minutes before spreading onto cooled hazelnut slice. Store for up to a week in an airtight container.
Love chocolate? Take a look at these decadent double chocolate desserts. Or check our more of our slice recipes.
Ingredients
Method
1.Preheat the oven to 180C (160C fan-forced). Place the ground hazelnuts on an oven tray, bake for 10 minutes or until fragrant; cool.
2.Grease base and sides of a 20cm x 30cm slice pan. Line base and two long sides with a strip of baking paper, extending paper 2cm above the edge of the pan.
3.Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Fold in ground hazelnuts and flour; spread mixture into prepared pan. Bake for 20 minutes or until edges of the slice start to come away from the pan. Stand slice in pan for 15 minutes, turn onto a wire rack to cool.
4.Meanwhile, stir chocolate and oil in a medium heatproof bowl over a medium saucepan of simmering water until smooth; spread chocolate mixture over slice. Refrigerate until set. Sprinkle with roasted hazelnuts before cutting.
Uniced slice suitable to freeze.
Note
