Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Dissolve cappuccino powder in 100 ml hot water, cool down. Grind the nuts. Finely chop chocolate. Mix flour, starch and baking powder and sieve. Mix in nuts
Beat eggs and icing sugar for about 7 minutes until foamy. Add oil and liqueur slowly while continuing to beat. Alternate the flour-nut mixture with the cappuccino and briefly stir in portions. Fold in the chocolate. Spread into the mould. Bake in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours
Let the cake cool down for about 10 minutes. Then turn out of the tin and let it cool down completely
Chop 75 g chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). Allow to dry. As soon as it begins to set, immediately plane it off with a spatula into shavings
Chop 150 g chocolate coating and melt in a hot water bath. Cover the cake with it. Spread the chocolate shavings immediately on top. Let the icing dry. Before serving, dust with icing sugar if necessary