chocolate-hazelnut macaroon torte

Name: chocolate-hazelnut macaroon torte
Cuisine: European, Italian, Mediterranean, French
Ingredients: Oil or butter for greasing parchment rounds; 1 cup plus 2 tablespoons (225 grams) granulated sugar; 6 large egg whites; 2 1/2 cups hazelnuts (about 12 ounces or 340 grams), toasted, then skinned as much as possible*; 1/4 teaspoon table salt; 1 teaspoon (5 ml) vanilla extract**; Chocolate filling; 6 ounces (170 grams or the equivalent of 1 cup chips) bittersweet chocolate, coarsely chopped; 1/4 cup water; 1 teaspoon instant coffee or espresso granules (optional); Whipped frosting and filling; 1 1/2 cups chilled heavy or whipping cream; 3 tablespoons granulated sugar; 1 tablespoon Frangelico or another hazelnut liqueur or 1 teaspoon vanilla extract**