Chocolate-Hazelnut Torte



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Preheat oven to 350°.

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.

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.