7 oz (195 g) milk chocolate, chopped

2 eggs

1/2 cup (125 ml) brown sugar

1 teaspoon (5 ml) vanilla extract

1 pinch of salt

1/2 cup (125 ml) unbleached all-purpose flour

1/2 cup (125 ml) unsalted butter, melted and cooled

1 cup (250 ml) toasted hazelnuts, peeled and chopped (or blanched almonds)

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of a 20-cm (8-inch) square pan with a strip of parchment paper, letting the paper hang over two sides. Butter the other two sides.

In a bowl over a double boiler, melt the chocolate. Let cool.

In a bowl, using an electric mixer, beat the eggs with the brown sugar, vanilla, and salt until smooth. At low speed, add the flour, butter, and chocolate. With a spatula, stir in two thirds of the nuts and spread the batter in the pan. Sprinkle with the remaining nuts. Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out with lumps and not completely clean. Let cool.

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