This eye-pleasing cake drizzled with a rich chocolate glaze is destined to become a new dessert classic!

'Flourless' Chocolate Hazelnut Torte with Frangelico

Cake:
3/4 cup chopped hazelnuts
2 1/2 ounces unsweetened baker’s chocolate
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
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*

Preheat oven to 350°F (175°C). Lightly spray an 8-inch cake pan with cooking spray. Set aside.
Bake hazelnuts in preheated 350°F (175°C) oven until golden brown (approximately 5 to 7 minutes). Set aside.
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 to 20 minutes. Cake will seem slightly underbaked.
Remove cake from pan. Cool on a wire rack.
Place cool cake on a serving plate.
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.

Makes 12 servings. Serving Size: 1 slice (1/12 of torte), 2 teaspoons glaze
Preparation Time: 20 Minutes
Total Time: 35 Minutes

* Frangelico is a hazelnut liquor available at liquor stores. For dietary purposes, please note that this recipe contains alcohol.

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.