Flourless Chocolate Hazelnut Torte

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

12 oz semisweet chocolate
6 oz unsalted butter, cubed
1/2 cup prune purée
1 cup toasted hazelnuts, ground
1/4 cup tapioca flour
1 tsp salt
6 eggs, large
1 cup demerara sugar
2 tsp vanilla
Prune Purée (Instructions Below)
1 1/3 cups (about 8 oz) Sunsweet® Pitted Prunes
6 Tbsp hot water

Instructions

Preheat oven to 375°F. Butter four 4 1/2 inch springform pans. In a food processor, process prunes and water until puréed. In a large, heatproof bowl over barely simmering water (ensuring that the water doesn’t touch the bottom of the bowl), melt the chocolate and butter together, stirring occasionally. Remove from heat and stir well. Stir in the prune purée. In a bowl, whisk together the hazelnuts, tapioca flour and salt. In a separate bowl, whisk together the eggs and sugar until evenly blended. Whisk in the chocolate mixture until smooth, then stir in the hazelnut mixture. Pour the batter into the prepared pans. Bake for 25 minutes or until the cakes are set in the center and the top is dry to the touch. Cool completely on a wire rack completely before removing from the pans.

Nutritional Information

Total Servings 16
Serving Size 1/16 (1/4 mini cake)
Calories per serving 390
Fat 24g
Cholesterol 178mg
Sodium 443mg
Carbohydrates 20g
Fiber 2g
Sugar 15g
Protein 13g