Recipe by Cooking Light December 1999


Recipe Summary

8 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

275 calories; calories from fat 30%; fat 9.3g; saturated fat 3.2g; mono fat 4.9g; poly fat 0.7g; protein 7.9g; carbohydrates 41.4g; fiber 2.5g; cholesterol 10mg; iron 1.9mg; sodium 106mg; calcium 36mg.