Chocolate-Hazelnut Torte

Ingredients

• 3 large egg whites 
• 7 large egg whites 
• 2 teaspoons flour all-purpose
• 3 tablespoons flour all-purpose
• 1 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 2 ounces hazelnuts 
• 0.5 teaspoon orange rind grated
• 1 teaspoon powdered sugar 
• 2 cups raspberries fresh
• 2.5 tablespoons stick margarine melted
• 3 tablespoons strong coffee decoction cold brewed
• 0.7 cup cocoa unsweetened
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• wire rack
• blender
• springform pan

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.
3. Roll up towel; rub off skins. Cool.
4. Place hazelnuts in a food processor; process until coarsely ground.
5. Add 3 tablespoons flour; process until finely ground.
6. Preheat oven to 35
7. Combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk.
8. Add hazelnut mixture, and stir well. Beat 7 egg whites at high speed of a mixer until soft peaks form. Gradually add 3 tablespoons granulated sugar, 1 tablespoon 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 into prepared springform pan.
9. Bake the torte at 350 for 40 minutes or until set; cool torte on a wire rack.
10. Remove sides of pan. Arrange raspberries on top of torte, and sift powdered sugar over raspberries.