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1.
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Soak the raisins in the Cointreau for 30 minutes.
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2.
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Preheat the oven to 350F.
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3.
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Lightly butter a 9-inch cake pan.
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Line the bottom with parchment paper and lightly butter the paper.
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4.
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In a food processor combine the walnuts with 1 tablespoon of sugar and process until finely ground, but not to a paste.
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5.
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Melt the chocolate over a water bath set over medium-high heat.
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When melted, remove from the heat and let cool to room temperature.
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6.
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In a large bowl cream the butter with the remaining sugar until pale yellow and fluffy.
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One at a time, add the eggs, beating well after each addition.
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One at a time, add the ground hazelnuts, the melted chocolate, the orange zest, the bread crumbs, and the raisins with any Cointreau they haven't absorbed, mixing well after each addition.
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7.
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Turn the mixture into the prepared cake pan and bake on the center rack of the oven until the cake has puffed sightly and has a slight crust on top, about 30 minutes.
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Test for doneness by pressing gently on the center of the cakeit won't spring right back and a slight indentation will remain.
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Remove the cake from the oven and cool on a wire rack.
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8.
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While the cake is cooling, make the glaze.
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Melt the chocolate with the butter, stirring occasionally in a small, heavy-bottomed saucepan over low heat.
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Remove from the heat when melted, and stir to blend well.
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Set aside to cool.
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Spread evenly over the top and sides of the cooled cake.
