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1
Preheat oven to 350F.
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2
and butter a 10-cup bundt pan or other tube pan.
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3
In a food processor pulse hazelnuts until finely ground.
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4
In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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5
Remove top of double boiler or bowl from heat and cool chocolate slightly.
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6
In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate.
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7
Add yolks, one at a time, beating well after each addition.
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8
Stir in hazelnuts and flour.
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9
In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape.
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10
Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
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11
Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.
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12
Pour batter into pan and smooth top.
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13
Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean.
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14
Invert cake onto a rack.
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15
After 5 minutes remove pan but leave cake on rack until cooled completely.
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16
With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.
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17
While glaze is still wet (to avoid cracking), transfer cake to a platter.
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18
When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.
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19
If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen.
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20
Bring cake to room temperature before serving.
