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1
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate with the butter and cayenne pepper, stirring.
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2
Remove from the heat and stir with a heavy wooden spoon until smooth.
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3
Return to the heat and, 1 at a time, add the yolks, beating well after the addition of each.
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4
Remove from the heat and transfer to a large bowl.
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5
In a clean bowl, beat the egg whites until soft peaks start to form.
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6
Add 2 tablespoons of the sugar and beat until stiff.
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7
In a third bowl, beat the cream until it becomes frothy.
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8
Add the remaining 2 tablespoons sugar and the hazelnut liqueur and continue beating until it holds soft peaks.
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9
Fold the egg whites gently but thoroughly into the chocolate mixture until no white streaks appear.
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10
Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
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11
Transfer to a large decorative serving bowl and refrigerate until well chilled.
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12
To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings and candied hazelnuts.
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13
Butter or vegetable oil, for greasing
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14
6 tablespoons sugar
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15
2 tablespoons water
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16
1/2 cup hazelnuts, lightly toasted and rough chopped
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17
Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
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18
Combine the sugar and water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes.
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19
Add the hazelnuts and stir to coat.
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20
Continue cooking until hazelnuts are fragrant and golden brown, about 1 minute.
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21
Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
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22
Break into pieces and chop, if necessary, before serving.
