4 eggs
3/4 c. sugar
1 c. hazelnuts
2 tbsp. flour
2 1/2 tsp. baking powder

Whip together: 1/2 c. sugar 1/4 c. cocoa 1 tbsp. instant coffee 1/4 tsp. salt 2 tsp. vanilla 1 1/2 c. heavy cream

Put eggs and sugar in blender. Cover and whirl until smooth. Add nuts and whirl until grated fine. Add flour and baking powder and blend only until well mixed. Pour into two greased 8 inch layered pans 1 1/2 inches deep, lined with waxed paper. Bake at 350 degrees for 20 minutes. Turn out and peel off paper. Cool and put cream between layers and on top. Decorate with whole hazelnuts if desired.