Chocolate and Hazelnut Layer Cake
Preheat the oven to 190°C
4 medium Eggs
110g caster sugar
110g all purpose flour
110g dark chocolate, grated.
For the filling:
200g chocolate hazelnut spread
280 mls low-fat yoghurt
Cocoa powder, sifted for dusting.
Chocolate mini eggs for decoration.
Whisk the eggs and sugar until pale and very thick. Fold in the sieved flour and grated chocolate. Pour the mixture into a greased & lined, 20.5 cm round loose based cake tin. Bake for 25-30 minutes or until well risen and firm to the touch, Leave to cool in the tin for 10minutes before turning out onto a wire rack to finish cooling.
Split the cake into 4 layers. Cover three layers on one side with chocolate spread and yoghurt, then sandwich layers together. Place the remaining layer on top and dust with a little sifted cocoa powder. Decorate with mini chocolate eggs.