Chocolate Hazelnut Cake

1 teaspoon ground cinnamon

Set rack in middle of oven and preheat to 350 degrees F. Grease 10-inch round pan, 2 inches deep, and line bottom with round of parchment or wax paper.

Place chocolate in small bowl over hot water to melt, stirring occasionally.

Beat butter with 1/3 cup sugar until soft and light. Beat in melted chocolate. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.

Whip egg whites until very soft peaks form. Beat in remaining 1/3 cup sugar in slow stream and whip until firm peaks form. Stir one-quarter of whites into batter. Fold in rest with rubber spatula.

Pour batter into prepared pan. Bake about 45 minutes or until well risen and firm in center. Invert cake onto rack and allow to stand few minutes. Lift off pan and cool completely. For advance preparation, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving. Makes about 10 servings.

First published March 27, 1996