Rich Hazelnut Chocolate Cake

• 1 cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
• Flour for coating pan
• 8 ounces Callebaut bittersweet chocolate, coarsely chopped
• 8 eggs, separated
• 1 1/4 cups sugar
• 3/4 cup hazelnuts, toasted, skinned and ground
• 1 tablespoon hazelnut liqueur
• Confectioners' sugar

1. Preheat oven to 325 degrees.
2. Butter and flour a 10-inch springform pan.
3. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often.
4. Whisk egg yolks with 3/4 cup of sugar.
5. Whisk in the chocolate mixture, hazelnuts and liqueur.
6. Using an electric mixer, whip the egg whites until soft peaks form.
7. Gradually add the remaining sugar and whip to firm peaks.
8. Stir 1/3 of the whites into the chocolate mixture.
9. Fold in the remaining whites.
10. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes.
11. Let cool; cake will fall.
12. Remove the sides of the pan and sift confectioners' sugar over the top.
13. Cut into wedges and serve.

unsalted butter, flour, bittersweet chocolate, eggs, sugar, hazelnuts, hazelnut liqueur, confectioners

Taken from cooking.nytimes.com/recipes/1382 (may not work)