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1
Preheat oven to 400F (200C).
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2
Grease bottom of a 10 inch springform pan.
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3
Dust with cake meal and shake off excess.
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4
Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in a small bowl.
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5
With elecrtic mixer beat the eightegg yolks and 1/2 cup sugar until slowly dissolving ribbons form when the beaters are lifted.
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6
Blend in the vanilla .
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7
With clean beaters, beat the whites and salt in another bowl until soft peaks form.
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8
Gradually add 13 cup sugar and beat until stiff but not dry.
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9
Fold 13 of the whites into the yolk mixture to lighten then fold it back into the whites.
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10
Sprinkle with the hazelnut mixture and fold gently.
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11
Turn the batter into the prepared pan spreading evenly.
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12
Bake until top is brown and tester comes out clean.
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13
Cool cake completely in the pan.
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14
Cake will deflate.
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15
For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth.
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16
Let cool.
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17
Beat the yolks into the chocolate 1 at a time.
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18
Blend in the brandy.
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19
Beat the egg whites until soft peaks form.
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20
Gradually add the sugar and beat until stiff but nor dry.
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21
Gently fold the whites into the chocolate mixture.
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22
Spread the mousse onto the cooled cake.
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23
Cover and refrigerate until the mousse is firm.
