Recipe by: St. Louis Post-Dispatch 0.041666666666667 Set rack in middle of oven; preheat oven to 350 degrees. Grease a 25 cm round pan, 5 cm deep, and line bottom with round of parchment or waxed paper. Place chocolate in small bowl over hot water to melt, stirring occasionally. Beat butter with one third cup sugar until soft and light. Beat in melted chocolate. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in. Whip egg whites until very soft peaks form. Beat in remaining one third cup sugar in slow stream; whip until firm peaks form. Stir quarter of whites into batter. Fold in rest with rubber spatula. Pour batter into prepared pan. Bake about 45 minutes or until well risen and firm in center. Invert cake onto rack; let cool for a few minutes. Lift off pan and let cake cool completely. For advance preparation, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before By Nick Malgieri. ----