| | Potato starch (or sugar) for the pan |
| 6 | lg | Eggs; 5 of them separated |
| 1 | pn | Salt |
| 2 | ts | Lemon juice; preferably fresh |
| 3/4 | c | Sugar; divided |
| 2 | ts | Freshly grated lemon rind (yellow part only) |
| 3 | oz | Very finely grated semisweet (or "dark") bar chocolate |
| 2 1/2 | c | Very finely ground unblanched hazelnuts (about 8 oz.) |
| 1/4 | c | Sweet passover wine; sherry, or flavored brandy |
| 1/2 | c | Apricot (or other) jam or preserves; about |
| 1/3 | c | Water |
| 3 | tb | Vegetable oil |
| 1 | c | Sugar |
| 1/2 | c | Unsweetened cocoa powder |
| 1 | c | Ground hazelnuts; for the sides of the torte; about |
| 12 | | Whole hazelnuts |
| 1 | oz | Semisweet (or "dark" bar chocolate (for chocolate curls) |
