1. Preheat the oven to 180°C (350°F). Line a loaf tin* (approx. 23x12cm) with baking parchment and grease lightly. Set aside.

2. Separate the eggs. Whisk the egg whites until stiff peaks form. Set the egg yolks aside. Roughly chop the chocolate and set it aside.

3. Add butter and sugar to a large bowl and mix until light and fluffy. Next, add the egg yolks one after another and mix well after each addition. Combine ground hazelnuts, flour, baking powder, lemon zest, and cinnamon. Add these dry ingredients to the bowl and mix until just combined. Add the stiff egg whites in several batches and fold in carefully with a rubber spatula. Finally, add the chopped chocolate and the sliced hazelnuts and fold them in carefully. Transfer the batter to the prepared loaf tin and smooth out the top. Bake the cake for about 55-60 minutes – or until a wooden skewer inserted into the center of the cake comes out clean.

4. Remove the cake from the oven and carefully lift it out of the baking tin using the baking parchment. Place it on a cooling rack. Add a bit of water to the apricot jam and mix to combine – you want the jam to be easily spreadable. You can also warm the jam for a short time in the microwave to get it softer and more liquid. Brush the jam all over the cake while it’s still hot. Let the cake then cool down completely.

5. Melt the chocolate cake glaze according to the package instructions and pour/spread or brush it on the cooled cake. Let the glaze dry completely before cutting the cake into slices.