| | Potato Starch or Sugar for pan |
| | BATTER |
| | [may be doubled for 2 layers] |
| 6 | lg | Eggs, 5 of them separated |
| 1 | pn | Salt |
| 2 | ts | Lemon juice, preferabley fresh |
| 3/4 | c | Sugar, divided |
| 2 | ts | Grated lemon rind |
| 3 | oz | Very finely grated semisweet (or "dark") Chocolate |
| 2 1/2 | c | Very finely ground unblanced hazelnuts (approx 8 oz) |
| | TORTE |
| 1/4 | c | Sweet Pesach wine, sherry or flavored brandy [I've always used Keyem's raspberry syrup. Yum!] |
| 1/2 | c | Apricot (or other) jam, about |
| | CHOCOLATE GLAZE |
| 1/3 | c | Water |
| 3 | tb | Vegetable oil |
| 1 | c | Sugar |
| 1/2 | c | Unsweetened cocoa powder |
| | GARNISH [IF YOU MUST |
| 1 | c | Ground nuts for sides of torte, about |
| 12 | | Whole hazelnuts |
| 1 | oz | Chocolate for curls |
