2 (2 1/2oz) pkgs hazelnuts or pecans
1/2 cup butter
3 eggs
1 1/2 cup sugar
1 tsp vanilla
2 cup flour 
2 tsp baking powder
1/4 tsp salt

Glaze:
1/2 cup whipping cream
1 (6oz) semi-sweet chocolate chips
1/2 tsp vanilla

Preheat oven to 350*.  Grease bottom only of springform pan.  Save 8 whole nuts for garnish.
In food processor, process nuts until ground finely (1 1/3 cup).  Reserve one tablespoon
for garnish.  Melt butter in pan, cool, beat eggs, sugar and 1 teaspoon vanilla until
thick and lemon colored, about 2-3 minutes.  Add flour, baking powder, salt and ground
nuts; mix well.  Continue beating gradually adding cooled butter.  Spread in pan.  Bake
35-45 minutes.  Cool 15 minutes.  Invert onto serving dish, cool 30 minutes.  

Glaze:  In pan bring whipping cream to boil, remove from heat and stir in chocolate
chips till melted and smooth.  Add 1/2 teaspoon vanilla, spread glaze on cake, allowing it to
run over the sides.