Step 1

Preheat oven to 180°C. Brush a 20 x 30cm lamington pan with the melted butter to grease and then dust with flour to coat lightly. Tap out any excess flour.

Step 2

Spread the hazelnuts over a baking tray and toast in preheated oven for 5-8 minutes or until aromatic. Transfer the hazelnuts onto a clean tea towel and rub with the tea towel to remove the skins. Discard the skins and set the hazelnuts aside to cool.

Step 3

Place the chocolate and butter in a heat-resistant bowl and stir over a saucepan of simmering water until the mixture is melted and combined.

Step 4

Beat the eggs and sugar in a medium mixing bowl with electric beaters until thick and creamy. Add the melted chocolate mixture and the vanilla essence and beat to combine. Sift together the flour, baking powder and salt and gently fold it through the chocolate mixture with a large metal spoon. Fold through the hazelnuts. Pour the mixture into the prepared pan and bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool in pan. Turn onto a cutting board and cut into serving portions. Store in an airtight container for up to 5 days.