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.

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.

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.

Mix flour with baking powder and then briefly stir in the flour mixture, nutella, grated chocolate, roasted nuts and liqueur.

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.

For decoration, roughly chop some hazelnuts and toast them in a pan without fat.

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.

Remove the cake from the baking pan and coat with the chocolate glaze. Sprinkle with the chopped hazelnuts and let the glaze set.