PISCHINGER FILLING AND FROSTING:
Cream until light and fluffy the butter and lemon juice. Add gradually, creaming well after each addition, 1 cup confectioners' sugar. Mix in 1/2 cup grated hazelnuts and grated unsweetened chocolate. Frost torte.
Butter and flour six 8-inch round layer cake pans, or grease bottoms of the SIX- (8-inch) round layer cake pans with removable bottoms.
Measure and set aside the flour.
Put into a large bowl and beat until very thick and lemon-colored the 6 egg yolks and 1/4 cup sugar. Set egg yolk mixture aside.
Beat until frothy the 6 egg whites with 1/8 teaspoon salt. Add gradually to egg whites, beating well after each addition 1/4 cup sugar.
Divide the sifted flour into four portions. Sift one portion at a time over egg mixture and gently fold just until blended after each addition. Spoon equal amounts of batter into cake pans and spread 1/4 inch thick. Stagger pans in oven.
Bake at 350 F. about 15 minutes, or until lightly browned. Remove torte layers to cooling racks. If using greased waxed paper or parchment lined pans, carefully and quickly remove layers from pans. Beginning at center, tear paper and gently pull it off in small pieces. (Allow layers in removable bottom pans to stand in pans 2 minutes; loosen edges with spatula and carefully cut layers away from booms of pans.) Carefully place on cooling racks right side up and cool completely.