(slightly adapted from Betty Bossis Kuchen Cakes & Torten)
1 pinch of salt
1 large pinch of cinnamon
200g ground hazelnuts (I roasted whole hazelnuts and then ground them in my food processor)
150g dark chocolate, chopped
1 sachet of baking powder
200g butter, melted and cooled
4 eggs, beaten
2.5dl strong coffee, cool
Preheat the oven to 180°C. Line a 30cm cake tin with parchment paper and grease with butter.
In a large bowl, mix sugar, salt, cinnamon and ground hazelnuts. Sift in flour and baking powder and mix. In another, smaller bowl, mix butter, eggs and coffee. Then, add this to the other mixture and mix well with an electric hand mixer until well combined. Then, pour into your prepared cake tin and bake for about 50-60 minutes. Until a skewer inserted comes out clean.
For the glaze, mix 50ml cool coffee with 125g icing sugar and pour over the cake while it is still hot. Of course, a chocolate frosting would also be a good option here.