Chocolate-Hazelnut Torte

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 191
  • Fat: 6.8g
  • Saturated fat: 2.8g
  • Protein: 5.1g
  • Carbohydrate: 30.3g
  • Fiber: 1.7g
  • Cholesterol: 53mg
  • Iron: 1.3mg
  • Sodium: 41mg
  • Calcium: 36mg

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. 1. Preheat oven to 375°.
  2. 2. Coat an 8-inch springform pan with cooking spray, and sprinkle with 1 tablespoon cocoa; set aside.
  3. 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. 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.
  5. Note: Grind toasted nuts in a food processor.
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