Chocolate Drizzle Cake
Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease and line 2 x 20.5cm (8 inch)loose bottomed straight sided sandwich tins. Beat together the margarine and sugar until pale and fluffy. Gradually beat in the eggs.
Sift together the flour, cocoa powder and Cinnamon. Fold into the cake mixture with the grated plain chocolate. Spoon the cake mixture into the two tins and level the surface. Bake on the middle shelf for 25 minutes or until the cake is springy to the touch. Remove from the oven and cool for a few minutes before turning out onto a wire rack.
Place one of the cake halves on a plate and spread half the chocolate hazelnut spread over. Place the second cake on top. Spread the remaining hazelnut spread over the cake and top with broken flake bars. Drizzle the white chocolate over the cake and serve.