Preheat oven to 325º. In a large saucepan, combine milk, sugar, coffee, vegetable oil and chocolate chips. Cook on low heat until chocolate melts. Remove from heat, stir and set aside until cool.
In a large bowl, sift flour, cocoa powder, salt and baking powder. Set aside. When chocolate mixture is cool, whisk in egg, applesauce and vanilla. Stir in flour mixture until batter is smooth.
Coat the inside of a Springform pan with cooking spray. Set aside.
In a food processor, crumble the hazelnuts and chocolate Nilla wafers. Transfer mixture to a bowl and mix with melted butter. Pat the crumb mixture into the bottom of the springform pan, bottom only.
Pour the batter into the pan and bake for 35-40 minutes, until a knife comes clean. Remove and let cool for 1 hour or refrigerate over night.
To serve, remove sides from pan, and top with chocolate glaze. Decorate with chopped hazelnuts.
Combine sugar, cocoa and milk in a saucepan. Whisk on high until it boils. Reduce heat and cook gently for 3 minutes, stirring. Remove from heat and stir in vanilla. When cool, decorate cake. Or can be refrigerated for several hours with plastic wrap.