Chocolate-Hazelnut Torte

1. 1

   Preheat oven to 375u00b0.

2. 2

   Coat an 8-inch springform pan with cooking spray, and sprinkle with 1 tablespoon cocoa; set aside.

3. 3

   Combine chopped chocolate, 1/2 cup sugar, milk, and 1/3 cup cocoa in a small saucepan. Cook over low heat 3 minutes or until chocolate melts, stirring constantly with a whisk. Remove from heat. Gradually add hot chocolate mixture to 2 eggs in a bowl, stirring constantly. Return chocolate mixture to pan.

4. 4

   Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture and hazelnuts. Pour into prepared pan. Bake at 375u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Serve with whipped topping. Dust with cocoa and powdered sugar, if desired.

5. 5

   Note: Grind toasted nuts in a food processor.

* Per serving · 4 servings · Values may vary.

No additional tips available.