1. Preheat the oven to 200°C (390°F). Grease a silicone Gugelhupf* baking mold and set it aside. Chop the chocolate for the cake batter and set aside.

2. Divide the eggs, add the egg whites to a bowl and beat on high speed until stiff peaks form. Set aside. Add the butter and sugar to a second bowl and mix until light and fluffy. Add the egg yolks one after another and mix well after each addition. Next, add the hazelnut liquor (optional) and mix in.

3. Combine flour, baking powder, ground almonds, hazelnut brittle, lemon zest, cinnamon, and salt. Add these dry ingredients in small batches to the bowl with the egg-butter mixture and mix until just combined. Carefully fold in the stiff egg whites. Fold in the chopped chocolate.

4. Pour the batter into the greased baking form and bake for 50-60 minutes. Check from time to time if the top of the cake gets too dark and cover with some aluminum foil, if necessary. The cake is done when a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down a bit inside the baking mold, then remove carefully and transfer to a cooling rack. Brush the still warm cake with the apricot jam and let cool down completely.

5. Clean and dry the silicone baking mold. Chop the chocolate for the glaze and melt it together with the coconut oil in a bowl over a pot with simmering water (or in the microwave) – you should get a nice and smooth chocolate sauce. Fill the chocolate into the silicone mold and cover the sides using a brush*, so everything is coated with the chocolate. Press the cooled Gugelhupf back into the silicone form. The chocolate should come up on the sides and cover the sides of the cake completely. Place it in the fridge and let cool down for 2-3 hours. When the chocolate is cooled and firm, remove the cake from the silicone form.