Flourless Chocolate Hazelnut Torte

Instructions

1. Preheat oven to 350°F (177°C) . Spray an 8” (20.3 cm) round cake pan with cooking spray.
2. Place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
3. In a bowl, stir together hazelnuts, Splenda Sweetener, breadcrumbs, cornstarch, and baking powder.
4. Add egg substitute, coffee, oil, applesauce, and 2 tablespoons (29.6 mL) hazelnut liqueur. Mix until well blended. Add melted chocolate and mix well.
5. Pour into prepared pan. Bake for 15–20 minutes. Cake should look slightly underbaked.
6. Run a thin metal spatula around pan to loosen torte; let cool in pan slightly, then remove from pan and cool completely on a wire rack.
7. Place cooled torte on a serving plate.
8. To make the glaze, place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted. Add remaining 2 tablespoons (29.6 mL) hazelnut liqueur and stir until blended. Pour glaze over torte.