Chocolate-Hazelnut Torte

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

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

Directions:

1. Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
2. 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.
3. Preheat oven to 350°.
4. 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.
5. 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.

By RecipeOfHealth.com