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1
Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
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2
For the torte:
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3
Sift the flour, baking powder and salt together twice and set aside.
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4
Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
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5
Reduce the mixer speed to low and beat in the eggs, one by one.
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6
Beat in the melted chocolate and if using, the hazelnuts.
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7
Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
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8
Spoon the batter into the prepared pan and smooth the top.
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9
Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
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10
Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
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11
Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
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12
For the eggnog:
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13
Blend the sugar-flour mixture with the milk in a small heavy saucepan.
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14
Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
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15
Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
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16
Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
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17
Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
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18
Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
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19
To frost the torte:
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20
set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
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21
Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
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22
Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
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23
Store any leftovers in the refrigerator.
