1. Prepare the dough

In a bowl, mix the ground hazelnut with the crushed cookie and the eggs. Stir well with a silicone spoon until obtaining a homogeneous mass.

Then, add the sugar, the yeast, and the hazelnut liqueur.
Mix all the ingredients well.

Finally, incorporate the olive oil little by little while continuing to stir.
Do not use sunflower oil, as you will not get the same texture in the cake.

2. Bake the cake

Preheat the oven to 180 °C.

Grease a baking mold with butter and dust it with wheat flour. If you want a gluten-free option, you can use cornmeal.

Pour the dough into the prepared mold and gently stir to distribute it evenly.

Bake the cake for 45 minutes at 180 °C (356 °F).

3. Prepare the topping

In a saucepan over low heat, melt the chocolate in a double boiler.

Add the cream to the melted chocolate and stir until the mixture is homogeneous.

4. Decorate and serve the cake

Let the cake cool slightly before unmolding it.

Pour the chocolate topping over the cooled cake.

Decorate with hazelnut granules to taste.

Tips

To make sure the cake is cooked, pierce it with a toothpick in the centre. If it comes out clean, the cake is done.

If you want a sweeter cake, you can increase the amount of sugar in the dough.