- 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
- Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
- Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
- 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.
- Remove cake from pan. Cool on a wire rack.
- Place cool cake on a serving plate.
- 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.