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Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan.
Gently melt the dark chocolate using a double boiler or by microwaving it on low power in short intervals.
In a bowl, beat the eggs and sweetener until light and frothy, about 3 to 5 minutes.
Stir the vanilla extract, melted chocolate, and oil into the egg mixture until fully combined.
In a separate bowl, whisk together the hazelnut flour, baking powder, and salt.
Slowly fold the dry ingredients into the wet mixture, mixing until the batter is smooth and well blended.
Pour the batter into the prepared cake pan and bake for 25 to 30 minutes.
Allow the cake to cool on a wire rack completely before slicing.