Potato starch or sugar for pan

BATTER:

6 lg. eggs, 5 separated
Pinch of salt
2 tsp. lemon juice, fresh
3/4 c. sugar, divided
2 tsp. freshly grated lemon rind (yellow only)
3 oz. very finely grated semi-sweet chocolate
2 1/2 c. very finely ground hazelnuts (8 oz.)

FOR TORTE:

1/4 c. sweet peach wine, sherry or flavored brandy

CHOCOLATE CAKE:

1/3 c. water
3 tbsp. vegetable oil
1 c. sugar
1/2 c. unsweetened cocoa powder

GARNISH:

Approx. 1 c. ground hazelnuts, for sides of torte
12 whole hazelnuts
1 oz. semi-sweet bar chocolate, for chocolate curls

Grease a 9 inch springform pan well and coat with potato starch (or sugar), tapping out any excess. Set aside.

For the batter, in a large mixing bowl, beat the 5 egg whites with salt and lemon juice until foamy. Then very gradually add 1/4 cup of the sugar, and continue beating the whites until they form stiff, but not dry peaks.

In another bowl, beat the 5 egg yolks, and the additional whole egg with the remaining 1/2 cup sugar, and the lemon rind until they are light and fluffy. Gently, but thoroughly, fold the beaten white into the yolk mixture. Then fold in the grated chocolate and ground hazelnuts. Pour the batter into the prepared pan.

Bake torte in a preheated 325 degree oven, 50-55 minutes, or until the top springs back when gently pressed with fingertip. Leave torte in oven, with door slightly ajar for 10 minutes. Remove torte from oven, run knife around edge of torte to release it from the pan rim, then cool for 30 minutes longer in pan. Remove pan, and let cool completely (the center of torte will settle slightly).

Cover a 9 or 10 inch cardboard circle with aluminum foil for base and invert torte. Remove bottom of pan. Pour wine evenly over entire torte. Heat jam in small saucepan until thinned, then spread over entire surface.

For chocolate glaze, combine water, oil, sugar and cocoa in a small saucepan. Mix well. Cook over low heat, stirring constantly for 10 to 14 minutes, or until glaze thickens slightly and is very smooth and shiny. It should not boil. Remove glaze from heat, stir until cooled and thickened slightly. Pour all glaze into center of torte and spread over top and sides.

Let glaze stand until slightly set, but still soft. Press hazelnuts all over sides, arrange whole hazelnuts in circle around top of cake. Decorate with chocolate curls. Refrigerate overnight. Makes 12 servings.