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.
- 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
- 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” springform 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.