DOUGH
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
5 tablespoons butter, chilled, cut up
1 egg, beaten
FILLING
1/2 cup chopped hazelnuts
20 caramels
1 (14-oz.) can sweetened condensed milk, divided
1 egg, beaten
2 tablespoons butter, melted
1 (6-oz.) pkg. semisweet chocolate chips, melted
1. Place flour, sugar, cocoa and baking powder in large bowl; beat at low speed to blend. Add butter;
beat 1 minute or until mixture resembles coarse crumbs with some pea-sized pieces.
Add 1 egg; beat 30 seconds or until dough just begins to form.
Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)
2. On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick;
place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.
3. Meanwhile, heat oven to 350�F. Line crust with foil; fill with pie weights or dried beans.
Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights;
cool on wire rack while preparing filling.
4. Reduce oven temperature to 325�F. Sprinkle hazelnuts over bottom of crust. Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Spoon over nuts. 5 In medium bowl, stir together remaining sweetened condensed milk, 1 egg and melted butter.
Add melted chocolate chips; stir to combine. Pour over caramel.
6 Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes;
refrigerate at least 1 hour. Serve warm or at room temperature.

1/4 cup cocoa, plus 1 tablespoon for dusting
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
8 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons unsalted butter
4 large eggs
1/2 cup sugar
1/3 cup dark brown sugar
1 teaspoon vanilla extract
Make the cake batter: Preheat oven to 350 degrees. Butter one 9-inch round cake pan and line the bottom with parchment paper.
Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside. In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon and set aside.
In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume-about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined.
Gradually add the flour mixture and beat until incorporated. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center-30 to 40 minutes.

Make the glaze: Cool cake in the pan on a wire rack for 20 minutes. Invert the cake onto the wire rack, remove the parchment paper, and cool completely. Transfer cake to a serving dish.
Melt the remaining bittersweet chocolate and drizzle over the top of the cake.