1. Preheat the oven to 350°F (180°C). Line an 8 inches (20cm) springform tin with baking parchment and grease lightly. Finely grate the chocolate for the cake batter and mix with the ground hazelnuts and baking powder – set aside.

2. Separate the eggs. Mix the egg yolks with the sugar in a large bowl for about 2-3 minutes until light and fluffy. Add the soft butter and mix for another minute or so until well combined. Add the chocolate liqueur and vanilla extract and stir to combine. Next, add the chocolate-hazelnut mixture to the bowl and fold in. Whisk the egg whites with a pinch of salt until stiff peaks form. Add it in several batches to the large bowl and fold in – you want to keep as much volume as possible. Transfer the batter to the prepared baking tin, smooth out the top and bake for about 30 minutes or until a wooden spoon inserted into the center of the cake comes out clean. Remove the cake from the pan and drag it with the baking parchment onto a cooling rack and let cool down completely. If you flip the cake cool upside down, you usually get a flat cake without any major bulge ;)

3. Cut the cooled cake in half horizontally and place the bottom layer on a cake plate. Spread the jam on the cake layer, leaving the edge about 0.5 inches untouched. Set aside.

4. Add the cold heavy cream and vanilla extract to a tall container and whisk briefly until the cream has thickened slightly. Combine the confectioners’ sugar and cream stiffener and slowly add to the cream, continuing whisking until stiff peaks form. Transfer the cream to a large piping bag fitted with a star tip. Pipe a little cream on top of the jam on the cake to cover it completely. Place the second cake layer on top and press down lightly. Pipe some cream on top of the cake and around the cake and smooth it out with an angled palette* or something similar. Decorate the top of the cake with some swirls of whipped cream along the edges – make sure they touch each other to create a border that can hold in the advocaat topping. Cover the edges with grated chocolate and place the cake in the fridge until needed again.

4. Let the gelatin leaves soak in cold water for about 5-6 minutes. Squeeze them a bit and add it to a small pot. Heat up on the stove to melt the gelatin. Add about 2-3 tablespoons of Eierlikör/advocaat and stir to combine. Add this mixture to the rest of the Eierlikör/advocaat and stir in. Let cool down and thicken slightly, then pour on top of the cake. Leave the cake in the fridge for at least 1 hour until serving allowing the Eierlikör/advocaat layer to set.