CHOCOLATE HAZELNUT TORTE               Servings:

Torte:
1   c.        white sugar              1   c.    flour
4   oz.       unsweetened chocolate    4         eggs
1 1/2 sticks  butter                   4   tsp.  finely ground hazelnuts

Buttercream:
1 1/4 c.      finely ground hazelnuts  5   T.    corn syrup
2   T.        brandy                   1   c.    powdered sugar
4   T.        soft butter

Glaze:
8   oz.       semisweet or bittersweet chocolate
3   T.        cream                    4   T.    butter

Torte:
    Line bottom of 9 inch springform pan with foil, and grease sides.
Preheat oven to 350F.
	Melt chocolate and butter in double boiler on low heat.  Beat egg
yolks and sugar until thick and pale yellow.  Pour chocolate mixture
into eggs and stir.  Fold in flour and nuts.  Whip egg whites until stiff
and fold into batter.  Pour into pan and bake 25 minutes.

Buttercream:
	Combine nuts, corn syrup and brandy.  Mix butter and powdered sugar
until light and fluffy, add nut mixture and mix thoroughly.

Glaze:
	Melt chocolate and cream in double boiler on low heat.  Add butter
and stir to blend smooth.  Combine torte, buttercream and glaze while
glaze is still warm and liquid.