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1
Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes.
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2
Set reduced Port aside.
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3
Preheat oven to 350F.
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4
Butter 9-inch square baking pan with 2-inch-high sides.
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5
Line bottom with parchment.
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6
Butter parchment.
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7
Dust pan with flour; tap out excess.
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8
Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth.
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9
Pour into large bowl.
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10
Cool slightly.
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11
Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa.
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12
Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes.
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13
Add chocolate mixture and fold together.
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14
Pour batter into prepared pan.
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15
Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes.
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16
Transfer cake to rack and cool 30 minutes.
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17
Press down on crusty portion of top to even.
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18
Run small sharp knife around cake sides to loosen.
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19
Cool 2 hours.
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20
Turn cake out onto 7-inch cardboard square.
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21
Peel off parchment.
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22
Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan.
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23
Reduce heat to low.
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24
Add chocolate and whisk until smooth.
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25
Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
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26
Place cake on platter.
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27
Spread chocolate icing over top and sides of cake, forming waves in icing atop cake.
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28
Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake.
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29
Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border.
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30
Refrigerate cake at least 4 hours.
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31
(Cake can be prepared 1 day ahead.)
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32
Cut cake into slices and serve.
