Makes 12 servings Calories 190 Total Time 20 minutes Made with Splenda® Original Sweetener
Ingredients
2.5 ounces unsweetened baking chocolate, chopped
¾ cup chopped toasted hazelnuts
¾ cup Splenda® Granulated Sweetener
½ cup plain breadcrumbs
2 tablespoons cornstarch
1 teaspoon baking powder
¼ cup egg substitute
¼ cup brewed coffee
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
4 tablespoons hazelnut liqueur, divided use
3 ounces sugar free chocolate, chopped
Nutrition Info Per Serving
Serving Size: 1 slice (1/12 cake)
Calories
190
Total Fat
13g
Saturated Fat
2.5g
Cholesterol
0mg
Sodium
95mg
Total Carbs
16g
Dietary Fiber
3g
Sugars
4g
Protein
3g
Instructions
Preheat oven to 350°F. Spray an 8” round cake pan with cooking spray.
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.
In a bowl, stir together hazelnuts, Splenda Sweetener, breadcrumbs, cornstarch, and baking powder.
Add egg substitute, coffee, oil, applesauce, and 2 tablespoons hazelnut liqueur. Mix until well blended. Add melted chocolate and mix well.
Pour into prepared pan. Bake for 15–20 minutes. Cake should look slightly underbaked.
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.
Place cooled torte on a serving plate.
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 hazelnut liqueur and stir until blended. Pour glaze over torte.
