• 1 1/2  cups  hazelnuts
• 2  tablespoons  sugar
• 1/3  cup  butter, softened

• 1  cup  butter, divided
• 3    (4-ounce) bittersweet chocolate baking bars, broken into 1-inch pieces
• 1 3/4  cups  sugar
• 6    eggs, separated
• 1  cup  all-purpose flour

•     fresh fruit

Crust:

Preheat oven to 350 degrees.

Process hazelnuts in a food processor until finely chopped. Add remaining ingredients, pulsing until mixture holds together. Press into bottom and 1-inch up sides of a 9-inch springform pan.

Bake for 10 minutes. Remove from oven and set aside while preparing filling.

In a small microwave-safe bowl, melt 1/4 cup butter and chocolate pieces in microwave oven on highest power for 30 second intervals until melted (approximately 1 1/2 minutes total). Stir until smooth. Set aside to cool.

Filling:

Preheat oven to 350 degrees.

In a large mixing bowl, beat 3/4 cup butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour and melted chocolate.

In a separate mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites into chocolate mixture. Spoon batter into prepared crust.

Bake for 1 hour. Cool for 1 hour; refrigerate for 4 hours before serving. Garnish with fresh fruit, if desired.