To make the dough, break the chocolate into pieces, melt in a small saucepan in a water bath and let cool down a little. Beat the butter with the mixer until frothy, stir in the melted chocolate and add about 1/3 of the sugar and stir for 1-2 minutes. Gradually add the egg yolks and eggs and stir until frothy. Mix the ground almonds with the baking powder and stir in quickly. Beat the egg whites with a pinch of salt until stiff, add the remaining sugar and beat until a glossy foam mixture is formed. Fold the egg whites into the dough with the whisk.
Line a 28 cm springform pan with baking paper, pour in the dough and smooth it out. Preheat the oven to 180 °. Bake the cake for approx. 60 minutes with hot air at 150 °. Make a chopstick test.
Heat the jelly in a saucepan, stir until smooth and brush the cooled cake with it, including the edge. Melt the couverture with the coconut oil in a water bath and brush the cake with it. Garnish with the shaved chocolate.