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Obesity Discussion · 07-22-07, 08:06 AM

HAZELNUT COFFEE TORTE WITH APRICOT PUREE

Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:30:00

Calories: 170
Fat: 11 grams
Protein: 8 grams
Carbohydrates: 9 grams
Fiber: 1 grams
Net Carbs: 7 grams
3 tablespoons decaffeinated instant coffee
2 1/2 tablespoons water, divided
10 large eggs, separated, at room temperature
1 1/4 cups plus 2 tablespoons granular sugar substitute,
divided
3/4 cup hazelnuts, toasted and finely ground
1 can (15 ounces) no-sugar-added apricots, drained and
rinsed
1. Heat oven to 350F. Mix coffee and 1 tablespoon hot
water until smooth; set aside. With an electric mixer on
medium, beat egg whites until soft peaks form. Add 1
cups sugar substitute, 1 tablespoon at a time, until stiff
peaks form. Pour in coffee mixture; mix to combine.
2. In a large bowl, mix egg yolks and nuts to combine. Fold
one-third of the whites into nut batter, then fold in the
remainder. Transfer batter to an ungreased 9 springform
pan; smooth top.
3. Bake 30 minutes, until cake springs back when lightly
touched in center. Cool in pan on rack 5 minutes.
Release side of cake with a blunt knife. Let cool about
30 minutes in pan. Release cake and cool completely.
4. In a food processor or blender, puree apricots with
remaining 2 tablespoons sugar substitute and 1
tablespoons water. Serve with cake.
The coffee flavor in this torte is subtle and highlights the
richness of the hazelnuts. The finished cake will fall slightly in
the middle, forming a perfect nook for capturing the luscious
apricot puree.

07-22-07, 08:06 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Hazelnut Coffee Torte with Apricot Puree HAZELNUT COFFEE TORTE WITH APRICOT PUREE Servings: 10 Prep time: 0:20:00 Bake/Cook time: 0:30:00 Calories: 170 Fat: 11 grams Protein: 8 grams Carbohydrates: 9 grams Fiber: 1 grams Net Carbs: 7 grams 3 tablespoons decaffeinated instant coffee 2 1/2 tablespoons water, divided 10 large eggs, separated, at room temperature 1 1/4 cups plus 2 tablespoons granular sugar substitute, divided 3/4 cup hazelnuts, toasted and finely ground 1 can (15 ounces) no-sugar-added apricots, drained and rinsed 1. Heat oven to 350F. Mix coffee and 1 tablespoon hot water until smooth; set aside. With an electric mixer on medium, beat egg whites until soft peaks form. Add 1 cups sugar substitute, 1 tablespoon at a time, until stiff peaks form. Pour in coffee mixture; mix to combine. 2. In a large bowl, mix egg yolks and nuts to combine. Fold one-third of the whites into nut batter, then fold in the remainder. Transfer batter to an ungreased 9 springform pan; smooth top. 3. Bake 30 minutes, until cake springs back when lightly touched in center. Cool in pan on rack 5 minutes. Release side of cake with a blunt knife. Let cool about 30 minutes in pan. Release cake and cool completely. 4. In a food processor or blender, puree apricots with remaining 2 tablespoons sugar substitute and 1 tablespoons water. Serve with cake. The coffee flavor in this torte is subtle and highlights the richness of the hazelnuts. The finished cake will fall slightly in the middle, forming a perfect nook for capturing the luscious apricot puree. Atkins - Hazelnut Coffee Torte with Apricot Puree Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________