'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO

'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO image

Yield 12

Number Of Ingredients 14

3/4 cup chopped hazelnuts
2 1/2 ounces unsweetened baker's chocolate
3/4 cup SPLENDA(R) Granular
1/2 cup plain bread crumbs
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 cup egg substitute
1/4 cup brewed coffee
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
2 tablespoons Frangelico*
Glaze:
3 ounces Sugar free chocolate
2 tablespoons Frangelico*

Steps:

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. 5-7 minutes). Set aside. 3. 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. 4. Remove cake from pan. Cool on a wire rack. 5. Place cool cake on a serving plate. 6. 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.