Preheat your oven to 350F. Grease a souffle dish or a 9" springform pan. Dust with cocoa powder. Set aside.
Process together in a small blender:
1/4 cup hazelnuts & 2 tablespoons sugar
To a medium mixing bowl add:
4 tablespoons butter
3 ounces bittersweet chocolate
Microwave 50 seconds at a time. Stir until chocolate is just melted.
In a small bowl, combine 4 ounces of goats yogurt OR plain sour cream with 2 egg yolks. Gradually whisk this mixture into the chocolate mixture. Adding 1 teaspoon vanilla. Set aside.
With an electric beater, using the whisk attachment, beat 5 egg whites on high speed. Making sure that the egg whites are at room temperature. Add dash of salt. Gradually add 3/4 cup sugar. Whisk until peaks form.
Gently fold in chocolate mixture to the whipped egg whites. At the very end add in the hazelnut mixture. Pour into the greased dish and bake for 30 minutes. The top should not jiggle when moved and a knife inserted should come out clean. Do not overcook or it will be dry. Allow to cool. Enjoy!