CHOCOLATE TORTE WITH APRICOT FILLING

CAKE: 6 Egg Whites 3/4 Cup plus 1 Tablespoon Sugar 1 Teaspoon Vanilla Extract 1/2 Cup plus 1 Tablespoon Flour 1/2 Cup Unsweetened Cocoa Powder 1 Teaspoon Allspice, ground 1 Teaspoon Cinnamon, ground 1/4 Teaspoon Nutmeg, ground 2 Teaspoons Unflavored Gelatin

1 Teaspoon Vanilla Extract 1 Ounce Hazelnuts, chopped FROSTING AND FILLING: 1 1/2 Cups Fat Free Ricotta Cheese 1/4 Cup plus 2 Tablespoons Unsweetened Cocoa Powder 2 Tablespoons Instant Espresso Powder 3 Tablespoons Sugar 2 Teaspoons Vanilla Extract 3/4 Cup Apricot All Fruit Spread Strawberries for Garnish

Preheat Oven to 350°. Spray two 8" round cake pans, with non-stick cooking spray. In a large bowl, using an electric mixer, beat egg whites, sugar, vanilla until thick and tripled in volume, about 7 minutes. In medium bowl, sift flour, cocoa, allspice, cinnamon and nutmeg. Gently fold the dry ingredients into the egg mixture, until smooth. Divide the mixture between the two cake pans. Bake about 15 minutes. Meanwhile make the frosting. In a food processor or blender, process the ricotta cheese, cocoa, espresso powder, and sugar, vanilla, until smooth. Cover and chill until ready to use. When the cake is cooled, split each layer in half. Spread the bottom half on each layer with some of the apricot spread. Carefully replace the top halves. Spread some of the apricot spread over the bottom half of cake. Add the second layer, and spread over the entire cake. Garnish with strawberries.

SERVINGS 12; CALORIES 221; FAT 6 g; PROTEIN 8 g; CARBS 35 g; FIBER 1 g; CHOL 16 mg; SODIUM 82 mg SERVING SIZE= 1/12 of Cake

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Updated 06/18/01