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Roughly chop half of the hazelnuts with a knife. Finely grind the remaining hazelnuts. Roast both together in a pan without fat until the nuts are starting to smell fragrant. Let cool down.
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Beat eggs with sugar, vanilla extract and salt for 4–5 minutes using a hand mixer, until frothy. Carefully stir in the oil while continuing to stir on low speed.
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Grate the chocolate and briefly warm up the chocolate hazelnut spread in the microwave or in a water bath so that it is liquid but not hot.
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Mix flour with baking powder and then briefly stir in the flour mixture, nutella, grated chocolate, roasted nuts and liqueur.
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Pour the dough into lined and greased 26 cm Ø springform pan and bake in the preheated oven at 170 ° C / 375 F for about 45–55 minutes. Let cool down.
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For decoration, roughly chop some hazelnuts and toast them in a pan without fat.
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Chop the milk chocolate. Melt 2/3 of the chopped chocolate over a warm but not boiling water bath. Remove from the water bath and add the remaining third of the chopped chocolate and the coconut oil or palmin. Stir until completely melted.
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Remove the cake from the baking pan and coat with the chocolate glaze. Sprinkle with the chopped hazelnuts and let the glaze set.