Hazelnut-Mocha Torte

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   Preheat oven to 350 degrees F. Grease and flour two 8x1-1/2-inch round cake pans. Set pans aside. In a medium bowl, combine nuts, flour, and baking powder; set aside.

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   2. In a blender or food processor, combine eggs and sugar; cover and blend or process until combined. Add nut mixture. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans; spread evenly.

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   3. Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

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   4. Place one of the cake layers on a serving plate. Spread top with half of the White Mocha Filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for 2 to 24 hours. If desired, garnish with chocolate curls. Makes 16 slices.

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   White Mocha Filling:Place three-quarters of an 8-ounce container frozen fat-free whipped dessert topping in a medium bowl; thaw. In a small saucepan, combine 2 ounces white baking chocolate (with cocoa butter), chopped; 1 tablespoon instant sugar-free, fat-free Suisse mocha or French vanilla-style coffee powder; and 1 tablespoon fat-free milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup of the whipped topping (whipped topping will melt). Cool mixture about 5 minutes. Fold melted mixture into remaining whipped topping in bowl.

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   *Test Kitchen Tip:To toast nuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. If using hazelnuts, place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.

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   **Test Kitchen Tip:We do not recommend sugar substitutes for this recipe.

No additional tips available.