FLOURLESS CHOCOLATE NUT TORTE

This flourless chocolate cake is the perfect dessert for an early spring celebration, especially Passover, which begins at sundown on March 21.

Ingredients:

6 squares (6 ounces) semisweet chocolate
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 1/2 cups finely chopped hazelnuts or walnuts (Hazelnuts are much better 
5 large eggs, separated, divided
1/8 teaspoon salt
1 tablespoon confectioners' sugar

Prep Time: 25 minutes
Baking Time: 45 minutes
Makes 12 servings
Directions:

1. Preheat oven to 350F. Grease a 9-inch springform pan; line
bottom with parchment paper or waxed paper. Place chocolate
in food processor and pulse until finely chopped; set aside.
Combine butter and granulated sugar in a large bowl. Beat
with an electric mixer on medium speed until light and
fluffy, about 3 minutes.

2. Add chocolate, hazelnuts, and egg yolks to butter mixture;
beat on low speed until combined.

3. Beat egg whites and salt in a medium bowl on high speed until
stiff peaks form. Fold one-third of egg whites into hazelnut
mixture with spatula.

4. Fold remaining egg whites into batter. Pour into prepared
pan. Bake torte until a toothpick inserted in center comes
out clean, about 45 minutes.

Cool in pan on a wire rack for 10 minutes. Remove side of pan; cool completely on wire rack.
Dust confectioners' sugar on top of torte before serving.
Per serving: 358 Cal.; 6g Protein; 32g Fat; 18g Carb.; 53mg Sodium; 129mg Chol., 2g Fiber.