Hazelnut - Mocha Torte

16 Slices
144 calories
13 carbs
9 grams fat
1 gram fiber
3 grams protein


1 1/2 cups hazelnuts or walnuts, toasted
2 tablespoons all purpose flour
2 teaspoons baking powder
3/4 cup refrigerated or frozen egg product, thawed or 3 eggs
1/3 cup sugar
1 recipe white mocha filling (see below)

Preheat oven to 350. Grease and flour two eight inch round cake pans. Set pans aside. In medium bowl, combine nuts, flour, and baking powder; set aside. In a blender or food processor, combine eggs and sugar; cover and blend or process until combined. Add nut mixture. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans; spread evenly. Bake for 10-12 minutes or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for ten minutes. Remove from pans. Cool completely on wire racks. Place one of the layers on a serving plate. Spread top with half of the white mocha filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for 2 - 24 hours. If desired, garnish with chocolate curls.

White Mocha Filling: Place three quarters of an eight ounce container of frozen fat free whipped dessert topping in a medium bowl; thaw. In a small saucepan, combine two ounces of white baking chocolate (with cocoa butter), chopped, one tablespoon instant sugar free, fat free Suisse Mocha or French Vanilla style coffee powder, and one tablespoon fat free milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup of the whipped topping (it will melt). Cool mixture about five minutes. Fold melted mixture into remaining whipped topping in bowl.

To toast nuts, preheat oven to 350. Place nuts in shallow baking pan. Bake about ten minutes or until toasted. Cool nuts slightly. If using hazelnuts, place warm nuts in a clean kitchen towl. Rub nuts with towel to remove loose skins.

To make chocolate curls, carefully draw a vegetable peeler across the smooth side of a candy bar.