Chocolate Torte with Apricot Filling - serves 12

Cake:
6 egg whites
3/4 cup plus 1 tbsp sugar
1 tsp vanilla extract
1/2 cup plus 1 tbsp flour
1/2 cup unsweetened cocoa powder
1 tsp allspice, ground
1 tsp cinnamon, ground
1/4 tsp nutmeg, ground
2 tsp unflavored gelatin 1 tsp vanilla extract
1 ounce hazelnuts, chopped

Frosting and filling:
1 1/2 cups fat free ricotta cheese
1/4 cup plus 2 tbsp unsweetened cocoa powder
2 tbsp instant espresso pPowder
3 tbsp sugar
2 tsp 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.