Bring a small saucepan.

Add heavy cream and erythritol and cook while stirring.

Chop the dark chocolate.

Add the butter and chopped dark chocolate to the cream and continue to cook, stirring constantly.

Mix them all and cook until all the ingredients are melted and combined.

Finally, add a pinch of salt and stir for the last time.

Set the chocolate sauce aside.

Take the hazelnuts and raw almonds in a skillet and roast them.

If desired, add a handful of raw pumpkin seeds.

Roughly crush or chop the roasted nuts with a knife.

Now, add half of the nuts to the chocolate sauce and mix well with a wooden spoon.

Bring a springform cake tin to continue.

Pour the chocolate nut mix into this tin and let it rest in the refrigerator for 1 hour.

Take the cake out of the refrigerator.

Sprinkle the remaining nuts on top.

For more color on the topping, add some more pumpkin seeds.

Finally, sprinkle some sea salt on the cake.

Bon Appétit!