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1
Oven to 325 degrees F.
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2
Grind 1 cup of the hazelnuts in a food processor with the cake flour.
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3
Set aside.
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4
Melt the butter and chocolate in a double boiler over hot water.
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5
Whisk until smooth.
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6
In the bowl of your mixer, whip the yolks, 2/3 c.
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7
of the sugar, and the salt on high speed until thick and light colored.
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8
Reduce the speed to low and add the chocolate mixture.
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9
Add the ground hazelnut mixture and the orange zest and mix on low until combined.
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10
In a clean mixer bowl (which you've wiped clean with a paper towel and some vinegar), whip the whites on medium speed until soft peaks form.
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11
Adjust the speed to high, anc continue to whip, adding the rest of the sugar in a steady stream.
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12
Whip until the egg whites are stiff and shiny.
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13
Mix 1/4 of the whites into the yolk mixture.
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14
Then gently fold the remaining whites into the mixture until you can see no more white streaks.
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15
Spread the batter into One 9x3 inch round cake pan, bottom lined with parchment paper.
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16
Bake for about 45-50 minutes, or until the cake is JUST BEGINNING to pull away from the pan, or a skewer inserted in the center comes out clean.
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17
Cool to room temperature before unmolding.
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18
FOR THE GLAZE: Scald the cream.
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19
Pour it over the chocolate, and whisk in the remaining ingredients.
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20
Whisk until very smooth.
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21
Set the glaze aside to thicken, about 30 minutes.
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22
Evenly spread/pour the glaze over the top and sides of the cake.
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23
Chop the remaining hazelnuts and gently sprinkle them along the edge of the cake.
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24
Store this cake at room temperature.
