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Two Layer Chocolate Hazelnut Torte

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups raw hazelnuts (about 4 ounces)
1 1/3 cup plus 3 tablespoons sugar
1 cup unsalted butter, softened
10 large eggs, separated
2 teaspoons vanilla
1 1/2 teaspoons salt

8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
5/6 cup heavy cream

4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup heavy cream

finely chopped toasted hazelnuts
whipped cream or vanilla ice cream

Preheat oven to 375F. Butter two 8 1/2-inch springform pans and
line bottoms with a round of wax paper. Butter paper and dust pans
with flour, knocking out excess.

In a metal bowl set over a pan of barely simmering water melt
chocolate, stirring until smooth, and cool. Spread hazelnuts in
a shallow baking pan and toast in oven until they begin to turn
pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard
any hazelnut skins that rub off easily and transfer nuts to food
processor. Add 3 tablespoons sugar and grind mixture fine. In a
large bowl with an electric mixer beat together butter and remaining
1-1/3 cup sugar until light and fluffy. Add yolks, 1 at a time,
beating well after each addition, and beat in vanilla, salt, and
melted chocolate. Beat in hazelnut mixture until combined well.
In another large bowl with cleaned beaters beat whites with a pinch
salt until they just hold stiff peaks. Whisk about one-fourth whites
into chocolate mixture to lighten and fold in remaining whites
gently but thoroughly. Spread batter evenly in springform pans and
bake in middle of oven 45 to 55 minutes, or until a tester comes
out with crumbs adhering. Cool tortes completely in pan on a rack
and remove side of pan.

Melt chocolate with cream in the top of a double boiler over boiling
water. Blend. Refrigerate, preferably overnight. Mixture must
be very cold. Whip to spreading consistency.

Put chocolate in a small metal bowl. In a small saucepan bring
cream to a boil and pour over chocolate. Stir glaze just until
completely smooth and let stand until thickened slightly, about 20
minutes.

Invert one of the tortes onto a serving plate and discard wax paper.
Spread all of the filling on the top of this torte. Invert the
second torte on top of the first. Spread glaze evenly over top
and sides of torte. Garnish top and sides of torte with chopped
hazelnuts and let torte stand until glaze is set, about 2 hours.

Serve with whipped cream.

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