---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Hazelnut Cake
  Categories: Cakes, Chocolate
       Yield: 10 servings
       6 oz Semisweet chocolate
            ; finely chopped
     3/4 c  Unsalted butter or margarine
            ; room temp
     2/3 c  Granulated sugar; divided
       8 lg Eggs; separated
   1 1/3 c  Hazelnuts; finely ground in
            Food processor
     2/3 c  Dry bread crumbs or matzo
       1 ts Ground cinnamon
   Recipe by: St. Louis Post-Dispatch 4/1/96
   Set rack in middle of oven; preheat oven to 350 degrees.
   Grease a 10-inch round pan, 2 inches deep, and line bottom
   with round of parchment or waxed paper.
   Place chocolate in small bowl over hot water to melt,
   stirring occasionally. Beat butter with 1/3 cup sugar until
   soft and light. Beat in melted chocolate. Beat in egg
   yolks, one at a time. Combine hazelnuts, bread crumbs and
   cinnamon and stir in.
   Whip egg whites until very soft peaks form. Beat in
   remaining 1/3 cup sugar in slow stream; whip until firm
   peaks form. Stir 1/4 of whites into batter. Fold in rest
   with rubber spatula. Pour batter into prepared pan. Bake
   about 45 minutes or until well risen and firm in center.
   Invert cake onto rack; let cool for a few minutes. Lift off
   pan and let cake cool completely. For advance preparation,
   wrap cake in plastic and refrigerate up to 5 days or freeze
   up to 1 month. Bring cake to room temperature before
   serving. Yield: 10 servings.
   By Nick Malgieri.