D'Agostino's

Preheat oven to 325°F.

1. Finely chop hazelnuts then mix with butter in a bowl. Press onto the bottom and 1-1/2 inches up the side of a 9-inch springform. pan; set aside.

2. Heat and stir chocolate and 1 cup cream in heavy medium saucepan over low heat just until chocolate melts. Remove from heat. Cool to room temperature.

3. Beat eggs and vanilla in large bowl with electric mixer at low speed until combined. Blend in flour and sugar. Beat at high speed about 10 minutes or until slightly thickened. Fold about one-fourth of the egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture, being careful not to overmix and deflate the batter. Spread batter into prepared crust.

4. Bake for 40 to 45 minutes or until slightly puffed around the outer edge (center will be slightly soft). Cool at room temperature for 3 to 4 hours. Cover and refrigerate.

5. Remove side of pan. Let stand at room temperature for 30 minutes before serving. Beat remaining whipped cream in small bowl with mixer at medium speed just until stiff peaks form. Garnish with whipped cream.