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

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Step 5

Note: Grind toasted nuts in a food processor.

Oxmoor House Healthy Eating Collection

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