Taste of RTI

Steps:

1. Adjust oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.
2. Generously grease a 9" springform pan.
3. Place the chocolate in a medium heatproof bowl set over a pan of simmering water.
4. Melt the chocolate, stirring occasionally to speed the process.
5. Remove the bowl from the heat and cool to room temperature.
6. Place the hazelnuts, 1/4 cup of the sugar, and the flour in a food processor. Process until the nuts are finely ground (15 to 20 1-second pulses).
7. Beat the butter in the bowl of a standing mixer set at medium speed until fluffy, about 2 minutes.
8. Gradually add the remaining 3/4 cup sugar to the butter, beating until creamy, 2 to 3 minutes.
9. Add the 6 egg yolks to the butter mixture, one at a time, beating well after each addition.
10. Add the cooled chocolate and beat just until blended.
11. Stir in the ground hazelnuts.
12. Put the egg whites and salt in a large, clean bowl and beat with the mixer until they form stiff peaks.
13. With a rubber spatula, fold in a third of the whites to the chocolate batter.
14. Carefully fold in the remaining whites in two batches, taking care not to deflate the batter.
15. Pour the batter into the prepared pan.
16. Bake 45 to 50 minutes, or until a toothpick or thin skewer inserted halfway between the center and the outer rim of the cake comes out clean (the center of the cake will still be moist).
17. Remove the pan from the oven and cool completely on a wire rack, about 3 hours. (The cake can be wrapped in plastic and refrigerated for several days.).
18. Just before serving, dust with confectioners’ sugar.
19. Cut the cake into wedges and serve with whipped cream, if desired.