Recipe(tried): Chocolate Hazelnut Torte

Adapted from Alice Medrich's "Cocolat" (A great chocolate recipe book!) ===============================================
Chocolate Hazelnut Torte
Serves 10 - 12

6 oz. semisweet or bittersweet chocolate, cut into small pieces
6 oz. unsalted butter, cut into pieces
4 large eggs, separated
3/4 c. sugar
1/2 c. ground toasted hazelnuts
1/4 c. flour
1/8 t. cream of tartar

Preheat oven to 375 degrees. Line bottom of an 8 x 3 inch round cake pan or springform pan with parchment paper or waxed paper.
Melt chocolate and butter in a small bowl placed over a saucepan with simmering water. Stir occasionally until melted. Remove from heat.
Beat egg yolks with 1/2 cup sugar until pale and thick (about 5 minutes). Stir in warm chocolate mixture, nuts, and flour. Set aside.
Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Fold one-fourth of whites into chocolate batter to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan and smooth top if necessary. Bake for 40 to 45 minutes, or until a toothpick inserted into center of cake shows moist crumbs.
Cool torte completely in pan on a rack. It will have risen and then fallen in the center, leaving a higher rim of cake around sides and possibly some cracking. Level and unmold torte onto a 8 inch corrugated cake circle. Torte may be completed to this point, wrapped and kept at room temperature up to three days in advance. Or freeze up to three months. Let come to room temperature before glazing.

Glaze with Chocolate Glaze.

6 oz. bittersweet or semisweet chocolate, cut into pieces
4 oz. unsalted butter, cut into pieces
1 T. light corn syrup

Place chocolate, butter, and corn syrup in a small bowl over a saucepan with simmering water. Melt gently, stirring frequently until almost completely melted. Do not overheat the glaze. Remove glaze from heat and set aside to finish melting, stirring once or twice.
Place cake on a rack. Put the rack on a baking sheet. In this way if the chocolate glaze drips it will end up on the baking sheet, which makes clean up easier. Use a cake spatula to smooth the sides of the cake with 2 tablespoons of glaze. This will seal in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your glaze, pour glaze through a strainer. Pour the remaining glaze into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of glaze. If there are any bare spots on sides of cake, use the spatula to scoop up excess glaze and touch up. I find this cake is better served the next day as the flavors blend.

Store at room temperature, do not refrigerate.