Hazelnut Coffee Torte with Apricot Purée

==Description==
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. 
== Ingredients ==
* 3 tablespoons decaffeinated instant coffee
* 2½ tablespoons water, divided
* 10 large eggs, separated, at room temperature
* 1¼ cups plus 2 tablespoons granular sugar substitute, divided
* ¾ cup hazelnuts, toasted and finely ground
* 1 can (15 ounces) no-sugar-added apricots, drained and rinsed
== Directions ==
# Heat oven to 350°F.
# 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 1¼ cups sugar substitute, 1 tablespoon at a time, until stiff peaks form.
# Pour in coffee mixture; mix to combine.
# 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” spring-form pan; smooth top.
# 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.
# In a food processor or blender, puree apricots with remaining 2 tablespoons sugar substitute and 1½ tablespoons water.
# Serve with cake.
Category:Diabetic friendly Recipes
Category:Torte Recipes