CHOCOLATE-MOUSSE CAKE

1 c. whole hazelnuts (4 oz.)
3 Tbsp. butter or margarine, melted
2 (8 oz.) pkg. (16 sq.) semi-sweet chocolate, cut up
1 c. whipping cream
6 eggs
1 tsp. vanilla
1/3 c. all-purpose flour
1/4 c. sugar
1 recipe chocolate whipped cream
shelled whole hazelnuts (optional)

Grease a 9-inch spring-form pan. In blender container or food processor bowl, coarsely grind hazelnuts to make 1 ¼ cups. Combine hazelnuts and melted butter or margarine. 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 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 100% power (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 in 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.

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