Recipe by: St. Louis Post-Dispatch 4/1/96 Set rack in middle of oven; preheat oven to 350 degrees. Grease a 10-inch round pan, 2 inches 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 1/3 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 1/3 cup sugar in slow stream; whip until firm peaks form. Stir 1/4 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. ----