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1
Preheat oven to 350F.
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2
Butter 8-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Line bottom of pan with parchment paper.
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4
Butter parchment.
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5
Wrap outside of pan with foil.
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6
Finely grind hazelnuts in processor.
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7
Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
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8
Cool chocolate mixture to room temperature.
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9
Using electric mixer, beat yolks and sugar in large bowl until thick and pale yellow, about 5 minutes.
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10
Fold in cooled chocolate mixture, then hazelnuts.
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11
Transfer batter to prepared pan.
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12
Smooth top.
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13
Bake until cake is set and appears dry but tester comes out with very moist crumbs attached, about 45 minutes.
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14
Transfer to rack.
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15
Lightly press down any raised edges of cake.
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16
Cool completely.
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17
Run small knife around sides of pan to loosen cake.
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18
Remove pan sides.
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19
Invert cake onto platter.
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20
Remove pan bottom.
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21
Peel off parchment.
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22
Slide waxed paper strips under cake to protect platter.
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23
Using icing spatula, spread thin coating of Chocolate Glaze over top and sides of cake.
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24
Rewarm remaining glaze over low heat if necessary.
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25
Pour glaze in pool over center of cake; spread over top and sides.
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26
Remove waxed paper strips.
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27
(Can be prepared 1 day ahead.
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28
Cover with cake dome and refrigerate.
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29
Let stand 1 hour at room temperature before serving.)
