Chocolate Hazelnut Torte

Chocolate Hazelnut Torte

6 eggs, separated
1 tbsp. orange peel, shredded fine
1 tsp. cinnamon
1/2 cup sugar
1 tsp cream of tartar
3 cups hazelnuts, ground fine
1/2 cup all-purpose flour
1 cup chilled whipping cream
1/2 cup powdered sugar
1/4 cup cocoa
2 tsp. orange peel, shredded fine
1/2 cup hazelnuts, chopped for decoration

Preheat oven to 325F. Grease bottom of round baking pan and line with wax paper.
Beat egg yolks, 1 tbsp. orange peel and cinnamon in medium mixing bowl until thick and light colored (about 5 minutes). Gradually beat in 1/2 cup sugar. Set aside.
Beat egg whites and cream of tartar in large mixing bowl until peaks form. Gradually beat in 1/2 cup sugar until stiff peaks form. Fold egg mixture into meringue.
Mix 3 cups ground hazelnuts with flour. Sprinkle a of hazelnut mixture over meringue and fold in. Repeat until all hazelnut mixture has been folded in. Spread in baking pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Loosen side of cake with spatula. Remove cake from pan. Cool completely. Wrap and refrigerate for 4 hours.

Prepare Frosting:
1/2 cup margarine or butter
3 squares unsweetened chocolate, melted
3 cups powdered sugar
1 tbsp. brandy
2 tsp. vanilla
3 tbsp. milk

Beat butter or margarine and chocolate. Beat in remaining ingredients until mixture is smooth and easy to spread. Set aside.
Beat whipping cream, powdered sugar and cocoa until stiff. Fold in 2 tsp. orange peel. Carefully split cake horizontally to form three layers. (The easiest way to do this is to take a long piece of sturdy thread. Place it around the cake one third from the top. Cross the loose ends of thread and pull. The threads will cut the cake evenly and cleanly. Brilliant idea, right?) Place bottom layer on cake serving platter. Spread with half of the whipped cream mixture. Add second layer of cake. Spread with half of the whipped cream mixture. Top with remaining cake layer. Frost sides and top of torte with frosting mixture.(Use cake decorating bag to make rosettes on top, if desired) Press 1/2 cup chopped hazelnuts around side. Chill overnight.