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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 32 |
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Directions: Heat oven to 350. Lightly coat an 8 x 8 baking pan with cooking spray.
Place hazelnuts on a baking sheet and toast until fragrant and lightly golden, 8 to 10 minutes. Cool briefly, then roughly chop.
Heat chocoate in a small saucepan over medium-low heat, whisking constantly, until melted, about 1 minute. Remove from heat and let cool to room temperature.
Sift flour, cinnamon, and coffee powder into a medium bowl; set aside.
In a large bowl, with a
n electric mixer at high speed, beat margarine and vanilla until creamy. Add sugar substitute and continue to beat on high until well mixed. Add eggs, 1 at a time, scraping down the sides of the bowl with a rubber spatula, and beat to combine. Add melted chocolate and beat until combined. Stir in hazelnuts and chocolate chips.
Pour batter into the baking pan and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool completely, cut into 32 pieces and serve.
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