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1 Preheat oven to 325F.
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Spray twelve 3-inch cake molds or one 9-inch springform pan lightly with nonstick cooking spray and set aside.
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2 Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat.
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Place a medium stainless-steel bowl over the water and melt the chocolates together, stirring constantly.
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Once melted, set aside to cool.
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3 In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.
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4 In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy.
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Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time.
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Beat in the espresso, Frangelico, and vanilla extract, followed by the melted chocolate.
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Fold in the nut mixture.
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5 In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy.
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Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form.
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Using a rubber spatula, gently fold the egg whites into the cake batter.
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Place the prepared molds on a greased baking sheet and divide the batter evenly among them.
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6 Bake the cakes just until they puff and crack slightly, about 14 minutes for the cake molds (45 to 50 minutes if using the springform pan).
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Remove from the oven and cool in the molds on a wire rack.
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When the cakes are almost completely cool, gently remove the molds, then chill in the refrigerator until firm.
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The cakes will last for up to 1 week, refrigerated in an airtight container.
