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"Flourless" Chocolate Hazelnut Torte with Frangelico

Cake
3/4 cup finely chopped hazelnuts
2 1/2 ounces unsweetened Baker's chocolate
3/4 cup SPLENDA® Granular
1/2 cup plain bread crumbs
2 tablespoons corn starch
1 teaspoon baking powder
1/4 cup egg substitute
3/4 cup brewed coffee
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
2 tablespoons Frangelico

 

Glaze
3 ounces sugar-free chocolate
2 tablespoons Frangelico

1. Preheat oven to 350°F. Lightly Spray an 8-inch cake pan with cooking spray. Set aside.
2. Bake hazelnuts in preheated oven until golden brown, approximately 5 to 7 minutes Set aside.
3. Melt chocolate in a small pan over low heat. Set aside.
4. 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 to 20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.
5. 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. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.