1. Preheat the oven to 350°F (175°C). Line a loaf tin (about 10×4.5 inches/25x11cm) with baking parchment and grease lightly. Set aside. Chop the chocolate coarsely and set aside.

 

2. Add the butter and sugar (or erythritol) to a large bowl and mix on high speed until light and fluffy. Add the vanilla extract and salt and mix it in. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, ground almonds and chopped almonds – add to the bowl and mix in – do not overmix. Add the chopped chocolate and fold in. Transfer the batter to the prepared baking tin and smooth out the top. Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean. Take the cake out of the oven and place on a wire rack.

 

3. Mix the espresso with the hazelnut liquor. Use a wooden skewer and make little holes all over the surface of the cake and drizzle the soaking liquid all over the cake. Let the cake cool down for 10-15 minutes inside the baking tin, then remove carefully and let cool completely on a wire rack.

 

4. For the glaze chop the chocolate coarsely and melt in the microwave or in a bowl over a pot with simmering water. Add the coconut oil gradually until the consistency is good for glazing the cake. Let cool down a bit and then glaze the cake. Sprinkle with the hazelnut brittle and let dry.