Cake Batter:

• Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) (fan).
• Melt chocolate and butter in a bowl over a double boiler.
• The water in the pot should not boil, just be kept warm enough for the chocolate and butter to melt slowly.
• Stir the chocolate mixture regularly.
• Whisk egg yolks with vanilla powder and liquid sweetener.
• Stir the egg yolks into the chocolate mixture when it is lukewarm.
• Mix almond flour with Suvida Sweetener/baking mixture and skimmed milk powder.
• Add this to the chocolate mixture and stir well. 
• Beat the egg whites until stiff. Gently fold the egg whites into the batter.
• Grease a springform pan (approximately 22 cm in diameter) with a little butter, pour in the batter, and bake at 160 degrees Celsius (320 degrees Fahrenheit) (fan) for 25-30 minutes.
• Check with a knitting needle or similar if it is fully baked.
• Let the cake cool in the pan.
• Loosen the cake from the pan and place it on a platter.
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• Chop the nuts and toast them in a dry pan for about 2 minutes.
• Melt butter and chocolate together with cream in a double boiler.
• Stir cocoa powder into the cream to achieve a thicker consistency.
• Pour the chocolate frosting over the top of the cake and smooth it out with a palette knife or spoon.
• Optionally, spread the frosting on the sides as well.
• Garnish with hazelnuts.