Chocolate-Hazelnut Torte

recipe
Prep: 10 minutes; Cook: 23 minutes; other: 1 hour

Ground hazelnuts add flavor and bits of crunch to this moist, flourless cake from Capri. Substitute almonds for the hazelnuts, if desired. Or leave out the nuts for a deliciously dark chocolate cake with an incredibly smooth texture.

Yield:

8 servings (serving size: 1 torte slice and 1 tablespoon whipped topping)

Recipe from

Nutritional Information

Calories 191
Fat 6.8 g
Satfat 2.8 g
Protein 5.1 g
Carbohydrate 30.3 g
Fiber 1.7 g
Cholesterol 53 mg
Iron 1.3 mg
Sodium 41 mg
Calcium 36 mg

Ingredients

Cooking spray
1 tablespoon unsweetened cocoa
3 ounces premium semisweet chocolate, coarsely chopped
3/4 cup granulated sugar, divided
1/2 cup fat-free milk
1/3 cup unsweetened cocoa
2 large eggs
2 large egg whites
1/3 cup ground toasted hazelnuts
1/2 cup frozen fat-free whipped topping, thawed
1 1/2 teaspoons unsweetened cocoa (optional)
3/4 teaspoon powdered sugar (optional)

Preparation

1. Preheat oven to 375°.

2. Coat an 8-inch springform pan with cooking spray, and sprinkle with 1 tablespoon cocoa; set aside.

3. Combine chopped chocolate, 1/2 cup sugar, milk, and 1/3 cup cocoa in a small saucepan. Cook over low heat 3 minutes or until chocolate melts, stirring constantly with a whisk. Remove from heat. Gradually add hot chocolate mixture to 2 eggs in a bowl, stirring constantly. Return chocolate mixture to pan.

4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture and hazelnuts. Pour into prepared pan. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Serve with whipped topping. Dust with cocoa and powdered sugar, if desired.

Note: Grind toasted nuts in a food processor.

Note:

Oxmoor House Healthy Eating Collection

June 2006
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