Flourless Chocolate Hazelnut Torte with Frangelico
Cake
3/4 cup finely chopped Hazelnuts
2-1/2 oz. unsweetened Baker's Chocolate
3/4 cup SPLENDA® Granular
1/2 cup Plain Bread Crumbs
2 tbsp Corn Starch
1 tsp Baking Powder
1/4 cup Egg Substitute
3/4 cup Brewed Coffee
2 tbsp Vegetable Oil
2 tbsp Unsweetened Applesauce
2 tbsp Frangelico
Glaze
3 oz. Sugar-Free Chocolate
2 tbsp Frangelico
Preheat oven to 350°F. Lightly Spray an 8" cake pan with cooking spray. Set aside.
Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.
Melt chocolate in a small pan over low heat. Set aside.
Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan.
Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.
Place cake on a serving plate. 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.
Makes 12 servings.
Nutrients Per Serving:
Total Calories 170; Calories from Fat 110; Total Fat 12g; Saturated Fat 4g; Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 15g; Dietary Fiber 2g; Sugars 4g; Protein 3g.
Dietary Exchanges: 2 fat, 1 carbohydrate
Recipe courtesy of Splenda, Inc.
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Spiral Crone
(6/6/04)
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