400 gram (14 oz) jar chocolate and hazelnut spread, plus ...
I was skiing in North America when I read a recipe for a cake on the back of a chocolate spread jar. I did not make a note of the quantities but remembered the ingredients because they seemed so odd. A few attempts at cooking it and tweaking the amounts resulted in this wondrously instant, fabulously easy, soft and succulent chocolate cake. It is a real hit with those who want to have some fun with young children stirring and baking with little fuss, while the flavour is great and gives a milky sweet chocolate cake which seems popular with so many.
Preheat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 in) deep cake tin with baking paper.
Mix everything together in a bowl with a whisk or spoon then turn into the prepared tin.