How to cook
Toast the nuts in a dry pan and leave them to cool. Rub them well in a towel to get rid of the shells. Divide the shelled hazelnuts into 2 piles - 1 1/5 cups (300 g) and 2/5 cup (100 g). Grind the 1 1/5 cups (300 g) to powder, crumble the others coarsely for decoration.
Beat the eggs and sugar with a mixer and add the sifted flour, cocoa and baking powder. Homogenize the mixture and add the ground hazelnuts. Stir the mixture with a spatula and transfer it to an oven dish with baking paper. Bake the layer in a preheated 356°F (180 °C) oven for about 40 min.
Cut the baked layer into 2 separate ones or bake 2 separate layers in 2 identical oven dishes from the very start.
Melt the chocolate in a water bath, add the butter along with the liquid chocolate and stir until smooth. Smear part of the cream over the 1st layer, sprinkle with crumbled wafers and coconut flakes.
Cover with the 2nd layer and smear with the cream on top generously. Arrange the bonbons along the periphery of the cake and decorate with the crumbled hazelnuts on top and on the sides.
It's a suitable cake for St. Valentine's as well.