2 ounces white baking chocolate (with cocoa butter), chopped
1 tablespoon instant sugar-free, fat-free Suisse mocha or French vanilla-style coffee powder
1 tablespoon fat-free milk
Chocolate curls (optional)
Preheat oven to 350°F. Grease and flour two 8x1- ½-inch round cake pans. If desired, line bottoms with parchment paper. Set pans aside. In a medium bowl, combine hazelnuts, flour, and baking powder; set aside.
In a blender or food processor, combine egg product and sugar; cover and blend or process until combined. Add nut mixture. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans; spread evenly.
Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Remove parchment paper, if using.
To make White Mocha Filling, place frozen fat-free whipped dessert topping in a medium bowl; thaw. In a small saucepan, combine white baking chocolate, instant coffee powder, and fat-free milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in ½ cup of the whipped topping (whipped topping will melt). Cool mixture about 5 minutes. Fold melted mixture into remaining whipped topping in bowl.
Place one of the cake layers on a serving plate. Spread top with half of the White Mocha Filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for 2 to 24 hours. If desired, garnish with chocolate curls. Makes 16 slices.
Tips: To toast nuts: Preheat oven to 350°F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. If using hazelnuts, place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.
We do not recommend sugar substitutes for this recipe.