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’Flourless’ Chocolate Hazelnut Torte with Frangelico

  • 12servings
  • 20minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake :

  2. 3/4 cup chopped hazelnut s

  3. 2 1/2 ounces unsweetened baker's chocolate

  4. 3/4 cup SPLENDA ® No Calorie Sweetener, Granulated

  5. 1/2 cup plain bread crumbs

  6. 2 tablespoons cornstarch

  7. 1 teaspoon baking powder

  8. 1/4 cup egg substitute

  9. 1/4 cup brewed coffee

  10. 2 tablespoons vegetable oil

  11. 2 tablespoons unsweetened applesauce

  12. Glaze:

  13. 3 ounces Sugar free chocolate

  14. 2 tablespoons Frangelico*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.

  2. Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx.

  3. minutes). Set aside.

  4. Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.

  5. Remove cake from pan. Cool on a wire rack.

  6. Place cool cake on a serving plate.

  7. Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.

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