Hazelnut Torte Recipe

Hazelnut Torte Recipe photo by Taste of Home

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—Helen Gerard, Milwaukie, Oregon

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Hazelnut Torte Recipe

Prep: 20 min. Bake: 35 min.

Yield: 10-12 Servings

20 35 55

Ingredients

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

Directions

In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites.
Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely.
Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint. Yield: 10-12 servings.

Editor's Note: This recipe does not use flour.

Nutritional Facts 1 serving (1 slice) equals 170 calories, 9 g fat (1 g saturated fat), 106 mg cholesterol, 44 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Hazelnut Torte in Birds & Blooms February/March 1998, p55