1 c. (4 oz.) whole hazelnuts
3 tbsp. butter, melted
2 (8 oz.) pkg. semi-sweet chocolate, cut up
1 c. whipping cream
6 eggs
1 tsp. vanilla
1/3 c. flour
1/4 c. sugar
1 recipe Chocolate Whipped Cream
Shelled whole hazelnuts (optional)

Grease a 9-inch springform pan. In blender container, grind hazelnuts to make 1 1/4 cups. Combine hazelnuts and melted butter. Press into bottom and 1 1/2 inches up sides of prepared pan.

In a saucepan, combine the cut-up chocolate and 1/2 cup of the whipping cream; stir over low heat until the chocolate is melted. Remove from heat. (Or, place cut-up chocolate and cream in a 2-cup glass measure. Heat uncovered, in a microwave oven on high for 3 minutes or until melted. Stir after 2 minutes.)

In a mixer bowl, beat eggs and vanilla with an electric mixer on low speed until well mixed. Add flour and sugar; beat on high speed 10 minutes or until thick and lemon colored. Beat the remaining 1/2 cup whipping cream just until soft peaks form.

Stir about 1/4 of the egg mixture into melted chocolate. Fold remaining egg mixture into chocolate mixture; then fold in whipped cream. Turn into prepared pan. Bake in a 325 degree oven for 30 to 35 minutes or until puffed on the outer 1/3 of the top. Center will be slightly soft. Cool 20 minutes. Remove pan sides. Cool 3 to 4 hours. Serve at room temperature or chilled. Garnish with Chocolate Whipped Cream and whole hazelnuts. Makes 16 to 20 servings.

CHOCOLATE WHIPPED CREAM:

1/2 c. whipping cream
1/2 oz. semi-sweet chocolate

In a small saucepan, combine whipping cream and chocolate. Stir over low heat until all of the chocolate is melted. Remove from heat and stir until no chocolate specks remain. Pour into bowl; cover and chill. Just before serving, beat cream mixture until stiff peaks form.