Fallen Chocolate Souffle Cake

by Alice Medrich

Fallen Chocolate Souffle Cake

from Chocolate and the Art of Low-Fat Desserts
by Alice Medrich

Alice's Recipe using Scharffen Berger Couverture

Do not save this recipe for dieting friends! Regardless of the fact that it is low in fat, it is a superb showcase for Scharffen Berger Chocolate.

Ingredients:
1/4 cup blanched almonds (1 ounce)
3 tablespoons all purpose flour
3 ounces Scharffen Berger 70% Bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tablespoon brandy
4 egg whites, at room temperature
scant 1/4 teaspoon cream of tartar
2-3 teaspoons powdered sugar

Equipment:
8 inch round spring form pan, 2 1/2-3 inches deep
8 inch cardboard cake circle, optional

1. Position oven rack in the bottom third of the oven and preheat to 375 degrees F. Place a round of parchment paper in the bottom of the pan (unless you plan to serve the cake directly from the bottom of the pan) and spray the sides very lightly with vegetable oil spray.

2.In a food processor or blender, pulverize almonds with flour until very fine. Set aside.

3. In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar. Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and brandy. Set aside.

4. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.

5. Bake 30-35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Torte will sink like a souffle; top will be uneven.

6. Taking care not to break the edges of the torte, slide a small knife between the torte and the pan and run it around the pan to release the cake completely. Invert cake and remove pan and paper liner. Turn right side up on cardboard circle or platter. Or, simply serve on the bottom of the springform pan.Torte may be completed to this point and stored, wrapped airtight one day in advance serving. Or, freeze up to two months. Serve simply with a little powdered sugar sieved over the top. Or, indulge with a dollop of whipped cream on each slice.

Serves 10

Nutritional data per serving without the whipped cream!: 179 calories; 6.4 grams fat; 29% calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg cholesterol.