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1
Grease a 9 inch springform pan.
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2
In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
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3
Combine ground hazelnuts and melted butter.
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4
Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
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5
In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
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6
Stir over low heat until chocolate is melted.
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7
Remove cream from heat.
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8
In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
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9
Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
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10
In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
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11
Stir about 1/4 of the egg mixture into the melted chocolate.
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12
Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
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13
Turn mixture into prepared pan.
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14
Bake in a preheated 325u00b0F oven for 30-35 minutes, or until puffed on the outer third of the top.
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15
(Center will be slightly soft).
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16
Cool cake for 20 minutes.
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17
Remove pan sides.
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18
Cool on a rack 3 to 4 hours.
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19
Cake may be served at room temperature or chilled.
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20
If serving the cake the next day, cover and store in the refrigerator.
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21
Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
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22
Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
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23
Stir over low heat until all the chocolate is melted.
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24
Remove from heat and stir until there are no chocolate specks remaining.
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25
Pour mixture into a bowl and chill well.
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26
Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
