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To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds.
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Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess.
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Set pans aside.
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Preheat oven to 350 degrees F.
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In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
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In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended.
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Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
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Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally.
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In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition.
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Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean.
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Cool cakes in pans for 10 minutes.
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Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
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To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
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Sprinkle with flour and whisk until smooth.
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Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened.
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Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts.
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Set aside in a bowl and cool completely.
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To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth.
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Set aside, off the heat, and cool completely.
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In a large bowl whisk together the sugar and egg whites until blended.
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Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
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Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly.
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Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume.
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Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added.
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Continue to beat until mixture looks smooth.
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Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
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To assemble the cake, split each cake layer horizontally in half to make 4 separate layers.
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Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream.
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To garnish, press chopped hazelnuts onto the sides of the cake.
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Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting.
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Place whole hazelnuts and chocolate curls on the top of the cake.
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Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled.
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If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
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Run nuts under water and slip off skins.
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Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally.
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Cool and finely chop and proceed with recipe.
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If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.
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Cook's Note: I overlapped cooking times (the filling can be made while the cake cooks, for example, and the frosting can be fully prepared while the cake cools).
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
