Chocolate-hazelnut Torte

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• cooking spray
• 2 teaspoons all-purpose flour
• 1/2 cup hazelnuts
• 3 tablespoons all-purpose flour
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa
• 3 tablespoons cold strong brewed coffee
• 2 1/2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange rind
• 3 large egg whites
• 7 large egg whites
• 3 tablespoons granulated sugar
• 2 cups fresh raspberries
• 1 teaspoon powdered sugar

Recipe

• 1 coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
• 2 place the hazelnuts in a medium nonstick skillet. cook over medium heat 6 minutes or until lightly toasted, stirring frequently. turn nuts out onto a towel. roll up towel; rub off skins. cool. place hazelnuts in a food processor; process until coarsely ground. add 3 tablespoons flour; process until finely ground.
• 3 preheat oven to 350°f combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk. add hazelnut mixture, and stir well. beat 7 egg wihites at high speed of a mixer until soift peaks form gradually add 3 tablespoons granulated sugar, 1 tablespoons at a time, beating until stiff peaks form. fold one-third of egg mixture into cocoa mixture; gently fold in remaining egg mixture. spoon in prepared springform pan.
• 4 bake the torte at 350f for 40 minutes or until set; cool torte on a wire rack. remove sides of pan. arrange raspberries on top of torte, and sift powdered sugar over raspberries.