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Chocolate-Hazelnut Torte

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1/2 cup hazelnuts (about 2 ounces)
  • 3 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa
  • 3 tablespoons cold strong brewed coffee
  • 2 1/2 tablespoons butter or stick margarine, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange rind
  • 3 large egg whites
  • 7 large egg whites
  • 3 tablespoons granulated sugar
  • 2 cups fresh raspberries
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 275
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 3.2 g
  • monofat 4.9 g
  • polyfat 0.7 g
  • protein 7.9 g
  • carbohydrate 41.4 g
  • fiber 2.5 g
  • cholesterol 10 mg
  • iron 1.9 mg
  • sodium 106 mg
  • calcium 36 mg

How to Make It

  1. Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.

  2. Place the hazelnuts in a medium nonstick skillet. Cook over medium heat 6 minutes or until lightly toasted, stirring frequently. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place hazelnuts in a food processor; process until coarsely ground. Add 3 tablespoons flour; process until finely ground.

  3. Preheat oven to 350°.

  4. Combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk. Add hazelnut mixture, and stir well. Beat 7 egg whites at high speed of a mixer until soft peaks form. Gradually add 3 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared springform pan.

  5. Bake the torte at 350° for 40 minutes or until set; cool torte on a wire rack. Remove sides of pan. Arrange raspberries on top of torte, and sift powdered sugar over raspberries.