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’Flourless’ Chocolate Hazelnut Torte with Frangelico

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

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  • Serves: 12
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 12

Serving Size: 1 slice (1/12 of torte), 2 teaspoons glaze

Amount Per Serving
 
Calories:
190 
Calories from Fat:
120 
Total Fat:
13g 
Saturated Fat:
2.5g 
Cholesterol:
0mg 
Sodium:
95mg 
Total Carbs:
16g 
Dietary Fiber:
3g 
Sugars:
4g 
Protein:
3g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.

  2. Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.

  3. 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 15-20 minutes. Cake will seem slightly underbaked.

  4. Remove cake from pan. Cool on a wire rack.

  5. Place cool cake on a serving plate.

  6. 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.

NOTE

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

INGREDIENTS

  • 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*

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