Hazelnut Chocolate Gugelhupf

Preheat the oven to fan 150 °C (conventional 175 °C).

Cut the nougat into small cubes and roughly chop the dark chocolate.

Thoroughly mix the flour, baking powder, ground hazelnuts and ground almonds in a bowl.

Separate the eggs and beat the egg whites until stiff peaks form.

Beat the softened butter with the sugar and a pinch of salt until creamy.

Stir in the egg yolks one at a time until a smooth mixture forms.

Fold the flour mixture in portions alternately with the whole milk until the batter is just combined.

Gently fold the chopped chocolate, nougat cubes and the beaten egg whites into the batter with a whisk.

Thoroughly grease a bundt pan (approx. 2 l) and dust it with flour.

Pour the batter into the pan and smooth the surface.

Bake in the preheated oven for about 70 minutes.

Let the cake cool on a wire rack for about 10 minutes, then turn it out of the pan and let it cool completely.

Before serving, dust with powdered sugar and decorate with hazelnut flakes.