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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Such a delicious dessert, especially for the chocolate lovers!! Ingredients:
cooking spray |
2 teaspoons all-purpose flour |
1/2 cup hazelnuts |
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, 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°F 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 wihites at high speed of a mixer until soift peaks form Gradually add 3 tablespoons granulated sugar, 1 tablespoons 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 in prepared springform pan.
4. Bake the torte at 350F 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.
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