Flourless Chocolate and Hazelnut Cake

Preheat the oven to 350 (F) and spray the sides and bottom of your springform pan liberally with cooking spray.
In a double boiler (or, a glass bowl resting on top of a pan with boiling water), combine 1 pound semisweet chocolate, 1 cup (2 sticks) unsalted butter, 1/3 cup Frangelico, and 1 teaspoon vanilla extract. Use a rubber spatula to constantly stir the mixture until melted and smooth. Once the mixture is smooth, remove from heat and cool to lukewarm.
In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 7 large eggs and 1 cup granulated sugar. Whisk on medium-high speed for 10 minutes, or until thick and pale and the mixture has doubled in volume.
Use a rubber spatula to fold 1/3 of egg mixture into the lukewarm chocolate mixture, before folding the remaining egg mixture into the chocolate mixture.
Transfer the batter into a springform pan, using a rubber spatula to smooth the top. Bake for 55 minutes, or until a skewer inserted into the center of the cake comes out with only a few moist crumbs attached. Once the cake is finished baking, allow to cool on a wire rack, using an offset spatula to run around the pan's sides (to loosen the cake) immediately after removing from the oven.

Once the cake has cooled and you're ready to serve, make the whipped cream. In the bowl of a freestanding electric mixer with a whisk attachment, combine 1 1/3 cups heavy whipping cream, 3 tablespoons granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and 2 tablespoons Frangelico. Whisk until the cream starts to create soft peaks.
Spoon over the flourless cake, garnishing with 1/3 cup chopped hazelnuts, and serve immediately.

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