A rich torte of hazelnuts (filberts) combined with chocolate that uses almost no flour.  A Loretta specialty.

• 1 cups hazelnuts
• 1/3 cups dry crumbs
• 1 T flour
• 1 square shaved chocolate, unsweetened
• 6 egg white
• pinch cream of tartar
• 1/2 cup sugar
• 6 egg yolks + 1 whole egg
• 1/2 cup sugar

Toast and grind the hazelnuts. Add crumbs, flour,  and shaved chocolate. Beat egg whites stiff with cream of tartar. Add 1/2 cups sugar slowly. Beat yolks and whole egg with the other 1/2 cup sugar. Add to nut mixture. Fold carefully into whites.

Turn into a greased torte pan and bake at 300 F until firm.