Hazelnut Chocolate Cake

Cake: 1/2 cup unsalted butter, softened 5 oz. chocolate chips 1/2 cup sugar 4 eggs, separated 2 cups ground hazelnuts lightly toasted Filling: 1/2 heavy cream, whipped with 1 tbs. sugar 1/4 cup jam (sour cherry, blackberry are good for this one) 2-3 tbs. rum Frosting: 5 oz. chocolate chips 1/4 butter, diced 1. Preheat the oven to 345. butter and flour a 9 inch round baking pan. 2. Melt the chocolate and set aside. Beat the butter and sugar together, then gradually add the egg yolks, beating well after each addition. Beat in the melted chocolate and the hazelnuts. 3. Beat the egg whites until stiff, then fold into the chocolate mixture. Transfer to cake pan and bake for 35-40 minutes, until set. 4. Remove from oven, and cover with a damp dish towel for 5 minutes, then transfer to a wire rack until cool. 5. When cool, cut the cake in half and sprinkle rum over bottom half. Next, spread the jam over the bottom layer. Cover the jam with the whipped cream and put the top of the cake back on. 6. Finally, for the frosting, melt the chocolate with the butter and stir until smooth. Either brush or poor the chocolate topping on and smooth around top and sides.