Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Line the bottom of a 22 cm / 8-inch springform pan with baking paper and lightly grease the sides.

In a medium bowl, combine the flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt. Stir until well blended.

In a large mixing bowl, whisk together the eggs and light brown sugar for 3-4 minutes until the mixture is thick and pale.

Add the melted butter and yogurt to the egg mixture. Whisk until everything is smooth and fully combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to over-mix.

Fold in the chopped hazelnuts and dark chocolate chunks.

Pour the batter into the prepared pan. If desired, sprinkle extra hazelnuts and chocolate chunks over the top for added texture and visual appeal.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.