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1
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
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2
Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes.
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3
Cool hazelnuts completely.
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4
Discard any hazelnut skins that rub off easily and transfer nuts to food processor.
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5
Add 3 tablespoons sugar and grind mixture fine.
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6
In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy.
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7
Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate.
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8
Beat in hazelnut mixture until combined well.
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9
In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks.
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10
Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
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11
Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering.
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12
Cool torte completely in pan on a rack and remove side of pan.
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13
Invert torte onto a serving plate and discard wax paper.
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14
Put chocolate in a small metal bowl.
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15
In a small saucepan bring cream to a boil and pour over chocolate.
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16
Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
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17
Spread glaze evenly over top and side of torte.
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18
With a small icing spatula or butter knife make parallel lines through glaze across top to create a design.
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19
Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
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20
Serve torte with whipped cream or ice cream.
