Chocolate-Hazelnut Torte

Such a delicious dessert, especially for the chocolate lovers!!

• Ready In: 40 mins
• Serves: 8

Ingredients

•  cooking spray
• 2  teaspoons all-purpose flour
• 1⁄2 cup hazelnuts
• 3  tablespoons all-purpose flour
• 1  cup granulated sugar
• 2⁄3 cup  unsweetened cocoa
• 3  tablespoons  cold strong brewed coffee
• 2 1⁄2 tablespoons butter, melted
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  grated  orange rind
• 3  large  egg whites
• 7  large  egg whites
• 3  tablespoons granulated sugar
• 2  cups fresh raspberries
• 1  teaspoon powdered sugar

Directions

1. Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
2. Place the hazelnuts in a medium nonstick skillet. Cook over medium heat 6 minutes or until lightly toasted, stirring frequently. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place hazelnuts in a food processor; process until coarsely ground. Add 3 tablespoons flour; process until finely ground.
3. Preheat oven to 350°F Combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk. Add hazelnut mixture, and stir well. Beat 7 egg wihites at high speed of a mixer until soift peaks form Gradually add 3 tablespoons granulated sugar, 1 tablespoons at a time, beating until stiff peaks form. Fold one-third of egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon in prepared springform pan.
4. Bake the torte at 350F for 40 minutes or until set; cool torte on a wire rack. Remove sides of pan. Arrange raspberries on top of torte, and sift powdered sugar over raspberries.