1Prepare a 10x20x7cm-3.8×7.8×2.8in mold.
2Melt the dark chocolate in bain marie.
3Spread it into the mold using a kitchen brush.
4Put the mold into the fridge for some minutes to solidify.
5Make another layer covering the thinner parts.
6Put into the fridge again.
7Melt the milk chocolate in bain marie.
8Roughly chop the hazelnuts.
9In a large bowl mix the melted milk chocolate, the Nutella and the hazelnuts until well combined.
10Let it cool for some minutes and then pour it into the dark chocolate mold.
11Put into the fridge for 3 hours covered with plastic wrap.
12If the stuffing is lower than the dark chocolate crust, level it using a sharp knife.
13Using the point of a knife, help the cake to detach from the mold.
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