INGREDIENTS
2
Eggs, large
3/4 cup
Chocolate-hazelnut spread
3 1/2 cups
All-purpose flour
2 tsp
Baking powder
1/2 tsp
Baking soda
1 1/2 cups
Bittersweet chocolate
1 cup
Brown sugar, light
1 cup
Cocoa powder
1 cup
Granulated sugar
1 tsp
Kosher salt
2 tsp
Sea salt, flaked
1 tsp
Vanilla extract, pure
3/4 cup
Canola oil
1 cup
Hazelnuts, toasted
1/2 tsp
Instant coffee, powder