Chocolate Hazelnut Torte Recipe:
4 large eggs: Separated the eggs and set aside.
3/4 cup Granulated white sugar (divided)
(Egg yolks whipped half of the sugar)  
(Egg whites whipped with half of the sugar)
1 teaspoon Vanilla extract
1/4 teaspoon Cream of tartar

1/2 cup Toasted hazelnuts (place in a food processor until hazelnuts are finely ground)
1/4 cup All-purpose flour 
1/4 teaspoon Salt

6 ounces Semisweet or bittersweet chocolate
6 ounces Unsalted butter 

Method: Bake at 350-375 degrees F. Line the bottom of an 8 x 3 inch spring form pan with parchment paper on the bottom and grease with butter and flour.

Melt the chocolate and butter.

Beat the egg yolks with 1/2 cup sugar until pale and thick. Once whipped add vanilla extract. Beat in the vanilla extract. 

With a rubber spatula gently fold in the warm chocolate mixture and the nut and flour mixture. Set aside while you whip the egg whites. 

Beat the egg whites until foamy and then add the cream of tartar. Continue beating and gradually add the remaining 1/4 cup sugar, beating at high speed until stiff.

Fold a small amount of the whites into the chocolate batter then fold in the remaining whites. Do not over mix or the batter will deflate. Pour the mixture into the spring form pan and smooth the top. Bake for 20 to 25 minutes.

Allow torte to cool before cutting. Serve with whipped cream or ice cream of your choice.