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1
Preheat oven to 350F.
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2
Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper.
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3
Butter paper and dust pan with flour, knocking out excess flour.
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4
In a food processor pulse praline until ground fine.
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5
Reserve 1/4 cup ground praline and transfer remaining praline to a bowl.
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6
In food processor pulse chocolate until finely ground and add to bowl of praline.
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7
In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy.
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8
Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla.
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9
Stir in praline chocolate mixture (mixture will be very thick).
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10
In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks.
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11
Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly.
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12
Pour batter into pan and smooth top.
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13
Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan.
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14
Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan.
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15
Torte may be made 1 day ahead and chilled, covered.
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16
Bring torte to room temperature before serving.
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17
In a bowl with an electric mixer beat cream until it just holds soft peaks.
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18
Stir in Frangelico and half of reserved praline.
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19
Top torte with whipped cream and sprinkle with remaining reserves praline.
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20
Serve torte immediately.
