1. Start by preparing the filling. Chop the nougat and add it to a heatproof bowl. Add the heavy cream to a small saucepan and heat up until bubbles appear on the surface. Pour over the chopped chocolate nougat and let sit for about 5 minutes, then whisk until well combined. Place in the fridge and let cool down. This can be done a day in advance.

2. Preheat the oven to 180°C (350°F). Line three 18cm springform tins* with baking parchment, grease lightly and set aside.

3. For the cake batter, add the eggs to a large bowl and mix for about 1 minute on high speed until fluffy. Mix the sugars and add them gradually while still mixing. Add the vanilla extract and mix it in. Mix the ground hazelnuts with flour, baking powder, cocoa, and salt. Add to the bowl and fold in carefully. You want to keep as much volume as possible. Pour the batter into the baking tins (I weigh them to get the same amount of batter in each tin) and bake for about 28-30 minutes or until a toothpick inserted in the center comes out clean. Take out of the oven and place on a wire rack. Go with a sharp knife around the cakes to loosen them from the tin after they have cooled for several minutes, then let them cool down completely. You can bake the cakes also a day in advance.

4. Take the nougat filling out of the fridge and mix with your kitchen machine on high until lighter in color and creamy. Add the confectioners‘ sugar and vanilla extract and mix in. Add the mascarpone gradually and mix until you get a nice fluffy cream. Place in the fridge again for about 30 minutes.

5. For assembling the cake, place a cake layer on a serving plate and spread about 1/4 of the nougat-mascarpone cream on top. Make sure the cake layers are even and cut off the top part if it’s not nice and flat. Place the second cake layer on top and spread the same amount of cream on top. Finish with the last cake layer and coat the complete cake with a thin layer of cream. Place in the fridge for about 30 minutes. Take it out and add a second layer of cream on the top and sides of the cake. Make sure you keep some cream for the decoration and fill it into a piping bag. Place the cake and piping bag in the fridge for at least one hour.

6. Melt the chocolate and coconut oil for the decoration and mix until well combined. Set aside to cool down a bit. The mix has to thicken a bit so you can work with it. As soon as the cake has cooled enough and the chocolate sauce is a bit thicker, you can start decorating the cake. Start around the edges and let the chocolate drip down, then fill up the top of the cake with chocolate. Place it in the fridge again until the chocolate hardened, then decorate the cake with small swirls of cream and Toffifay. Place it in the fridge until it’s time to serve.