ALMOST FLOURLESS CHOCOLATE TORTE

Served on Walter's birthdays and other special occasions.

vegetable oil spray
parchment paper
8" springform pan

1/4 cup blanched almonds
3 T all-purpose flour
3 oz. bittersweet or semisweet chocolate, chopped fine
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 T brandy (or rum)
4 egg whites at room temperature
scant 1/4 T cream of tartar
2 tsp powdered sugar

1. Position the rack in the lower third of the oven and preheat to 375 degrees. Place a round of parchment paper in the bottom of an 8" springform pan and spray the sides with vegetable oil spray. (NOTE: My pan is non-stick, and I have not needed the parchment paper.)

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

3. Combine the chopped chocolate, cocoa, and 3/4 cup of the suger in a large mixing bowl. Pour in the boiling water and whisk until the mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy. Set aside.

4. Combine the egg whites and tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate. Fold about a 1/4 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites.
Scrape the batter into the pan and level the top if necessary.

5. Bake for 30-35 minutes. Test with a toothpick (a few moist crumbs is good). Let cool in the pan on a wire rack. The torte will sink.

6. Slide a knife between the torte and the pan and release the cake completely.

7. Sieve powdered sugar over top.

8. Eat.

 


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