Preheat your oven to 180°C.

Grease and line a loaf tin (I use a low calorie cooking spray to grease tins).

Cream the Sugar and Vitalite Spread together until the sugar dissolves.

Break the eggs into the butter and sugar mixture and whisk together until combined.

Place the chocolate in a microwave safe bowl and heat in the microwave for a few minutes until melted, being careful not to make the chocolate hot (as this will make the eggs curdle when you combine it).

Add the chocolate to the egg, sugar & butter mixture. Whisk together until smooth and well combined.

Add the two teaspoons of Vanilla extract and the lactofree milk.

Sift in the 5 ounces of Gluten Free Flour and fold in with a spoon until evenly combined.

Transfer into the prepared loaf tin and smooth with a palette knife.

Top with the chopped Hazelnuts and press them in just slightly so that they stick during cooking.

Place on the top shelf of your oven and cook for 35 minutes or until brown. Test with a skewer, ensuring the skewer comes out clean when removed.

Allow to cool fully before removing from the tin.

Enjoy!

This is best eaten on the say but will keep for 3-4 days in an airtight container.