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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 10 minutes; Cook: 23 minutes; other: 1 hour 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) |
Directions:
1. Preheat oven to 375°.
2. Coat an 8-inch springform pan with cooking spray, and sprinkle with 1 tablespoon cocoa; set aside.
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. 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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