Chocolate cake with hazelnut and cocoa spread

Steps

1. Break the chocolate into pieces. Melt it with the butter in a saucepan over low heat. Mix everything together well.
2. Beat the eggs, add the Bonne Maman spread, and beat again until smooth.
3. Add the chocolate and butter to your mixture, then mix in the flour.
4. Grease a bowl with butter and dust with flour. Pour in the mixture and bake at 180 °C for 10 minutes. After 10 minutes, check whether the cake is cooked through. It should be cooked on top but still soft inside (the knife blade should come out moist). If necessary, bake for another 2-3 minutes.
5. Serve while still lukewarm and sprinkle with a little bitter cocoa or powdered sugar.