Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     Eggs -- Separated
     3/4           Cup  Sugar
     1/3           Cup  Plain Bread Crumbs
     1/4           Cup  All Purposed Flour
     2/3           Cup  Finely Chopped Hazelnuts
                        **Creamy Mocha Filling**
  2         1-Ounce Sq  Semisweet Chocolate
  1                Cup  Butter Or Margarine -- Softened
  2               Cups  Powdered Sugar
  2          Teaspoons  Instant Coffee
  1           Teaspoon  Vanilla

Preparation:

Place egg whites in bowl. Attach bowl and wire whip. Turn to speed 8 and whip until soft peaks form. Continuing on speed 8, gradually sprinkle in 1/4 cup sugar, whipping until stiff peaks form. Remove from bowl and set aside. Place egg yolks in clean bowl. Attach bowl and flat beater. Turn to speed 8 and beat 2 minutes, until thick and lemon colored. Reduce to spped 6 and gradually sprinkle in remaining sugar; beat 1 minute. Stop and scrape bowl. Add bread crumbs, flour and nuts. Turn to speed 2 and beat 30 seconds, until well blended. Fold egg white mixture into egg yolk mixture. pour batter into a greased and floured 9-inch springform pan. Bake 325 F for 40 to 45 minutes. Cool in pan 10 minutes, then remove and cool completely on wire rack. When cool, slice cake in thirds to form 3 layers. Frost with creamy mocha filling. CREAMY MOCHA FILING: Place chocoalte and butter in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 2 minutes. Sift sugar and coffee into bowl. Add vanilla. Turn to speed 2 and mix 15 seconds. Stop and scrape bowl. Turn to speed 6 and beat 2 minutes, until light and fluffy.

Nutritional Information:

3817 Calories (kcal); 227g Total Fat; (52% calories from fat); 37g Protein; 429g Carbohydrate; 1619mg Cholesterol; 2216mg Sodium