1. Meanwhile, over low-medium heat, heat the parve whipping cream and the chocolate until melted and a pudding-like texture is achieved. Whisk together occasionally, so mixture is smooth and creamy. Cool for five minutes (not much longer or it’ll solidify somewhat).
2. Beat eggs until lemony, about one to two minutes, adding the sugar and salt gradually. Fold chocolate mixture into beaten eggs. Add hazelnut extract. Mix gently until fully incorporated. Pour evenly onto crust and bake for 35 minutes or until top springs back when touched. Cool.