My dears, if you like the recipe please leave a comment!
For the dough
1 pack of baking powder
1 cup milk
230 g butter, soft
4 eggs, separated
180g sugar
120g flour
350 g hazelnuts, ground
For the casting
1 bar of couverture, dark
preparation

1. This is how it works: mix the butter with the sugar and the 4 egg yolks until fluffy. Mix the flour with the baking powder and stir in.
   Then add the milk and mix everything well.
   Now mix in the hazelnuts. Beat the 4 egg whites into stiff peaks and fold into the mixture.
   Grease a 28 cm diameter Rodon tin well and sprinkle with breadcrumbs (important, otherwise the cake will easily stick to the tin).
2. Now bake at 190° O/U for approx. 50 to 60 minutes. If necessary, cover it with aluminum foil at the end so that it doesn’t get too dark.
   The cake is ready when no dough sticks to a shish kebab stick inserted into it
   Now let the cake cool for about 15 minutes before taking it out of the tin.
3. Finally, let the couverture melt in a water bath and cover the completely cooled cake with it
   By the way: The cake also tastes delicious if you use unpeeled, ground almonds instead of hazelnuts.
   Bon appetit