Bruce the Chef

Two very rich flavors –
  chocolate and hazelnut — meet in this elegant dessert. Serve
  this as a romantic offering for a new flame (or an old one!)
  or as the finish to a semi-formal sit-down meal.

2 cups shelled hazelnuts

    1 cup all-purpose flour
    3/4 cup granulated sugar, divided use
    3 tablespoons unsweeted baking cocoa
    1/4 teaspoon baking soda
    1/2 cup unsalted butter, divided use
    4 large eggs, separated
    4 (1-ounce) squares unsweetened baking chocolate
    1 cup dark corn syrup
    1/8 teaspoon salt
    2 tablespoons rum
 

1. Preheat oven to 350°F
       (175°C).
      
2. Toast hazelnuts on a baking
       sheet until the skins are loose and come off easily, about 10
       minutes; turn off oven. Rub hazelnuts in a clean towel to remove
       the skins, then chop coarsely and set aside.
      
3. Crust: In a large mixing
       bowl, sift together flour, 1/4 cup sugar, cocoa and baking soda.
       Cut in a 1/4 cup butter until mixture resembles coarse cornmeal;
       stir in 1 egg to form smooth dough. Form into a ball, wrap and
       refrigerate.
      
4. Filling: Using a double-boiler,
       melt baking chocolate with remaining 1/4 cup of butter over simmering
       water, whisking occasionally until smooth; remove from heat and
       set aside.
      
5. Combine corn syrup and
       remaining 1/2 cup sugar in a small saucepan. Bring to a full
       rolling boil slowly over medium heat; remove from heat and stir
       in chocolate mixture.
      
6. In a mixing bowl, beat
       remaining 3 eggs, salt and rum flavoring. Beat into chocolate
       mixture until just mixed; gently stir in hazelnuts and set aside.
      
7. Preheat oven again to
       350°F (175°C). Lightly grease a 9-inch pie plate.
      
8. Lightly flour a work surface;
       lay chilled dough on it and lightly flour it, as well. Roll dough
       to a 13-inch round, between 1/4 and 1/8-inch thick. Line pie
       plate with the dough, trimming away all but a 1-inch overhang.
       Fold over to make a double-thick edge on the rim of the pan and
       flute the edges. Pour hazelnut filling into crust.
      
9. Bake until filling is
       set and the crust is baked through, about 40 minutes. Let cool
       slightly before serving.
    

Makes 12 servings.