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Chocolate Hazelnut Torte |
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Serves: 10 Print this RecipeSave some time by preparing this stunning, rich torte a day ahead; it keeps well covered in the refrigerator. Try grinding the nuts 1/4 cup at a time-it will keep them from getting too oily! 6 ounces sweet baking chocolate 3/4 cup margarine or butter 4 eggs, seperated 1/8 teaspoon salt 3/4 cup sugar 3/4 cup ground hazelnuts 2 tablespoons hazelnut liqueur or coffee Whole hazelnut 1. Heat oven to 375°. Grease and flour springform pan, 8 x 2 1/2 inches. 2. Heat chocolate and margarine in medium saucepan over low heat until melted; cool 5 minutes. 3. Beat egg whites and salt in medium bowl on high speed until stiff. Beat egg yolks and sugar on medium speed until lemon colored; stir into chocolate mixture. Stir in ground hazelnuts and liqueur. Gently fold chocolate mixture into egg whites; pour into pan. 4. Bake 40 to 45 minutes until top is dry and knife inserted in center comes out slightly wet. Cool completely; remove from pan. Garnish with whole hazelnuts. 1 SERVING: Calories 340 (Calories from Fat 215); Fat 24g (Saturated 6g); Cholesterol 85mg; Sodium 240mg; Carbohydrates 28g (Dietary Fiber 1g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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