Chocolate hazelnut loaf cake

Recipe

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Preheat oven to 140 degrees. Grease a loaf tin with melted butter & line it with butter paper. Toast the hazelnuts & keep aside.
Sift the dry ingredients together & keep aside. Melt the chocolates in a micro wave at 30 second intervals, mixing in between & keep aside.
Cream together the butter & sugar with a whisk or electric beater, till soft & fluffy
Pour in the milk & yogurt and mix gently, till fully incorporated
Add the melted chocolates & gently whisk together
Fold the dry ingredients into the batter with a spatula
Fold in the chopped hazelnuts
Pour into the loaf tin
Bake for 35-40 minutes, till a skewer comes out clean
Let the cake cool completely before unmoulding
For the truffle, melt the chocolate in the microwave at 30 second intervals, mixing in between
Bring the cream to a boil
Pour it over the melted chocolate. Let it sit for a few seconds, then whisk till smooth
Leave outside at room temperature
Once the cake has been unmoulded, spread the truffle on it with a palette knife
Sprinkle the chopped hazelnuts on top and serve!