Chocolate-Hazelnut Torte might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 7g of protein, 9g of fat, and a total of 258 calories. This dairy free recipe serves 8. A mixture of flour, powdered sugar, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.
Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
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.
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 whites at high speed of a mixer until soft peaks form. Gradually add 3 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared springform pan.
Bake the torte at 350 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.