INGREDIENTS

INSTRUCTIONS

1. Position the rack in the lower third of the oven and preheat to 375°F.
Place a round of parchment paper in the bottom of an 8" springform pan (2
1/2 to 3" deep) and spray the sides with vegetable oil spray.
2. In food processor or blender, grind the almonds with the flour until
very fine. Set aside.
3. Combine the chopped chocolate, cocoa, and 3/4 c sugar int a large mixing
bowl. Pour in the boiling water and whisk until mixture is smooth and
chocolate is completely melted. Whisk in the yolks and brandy. Set aside.
4. Combine the egg whites and cream of tartar in a medium mixing bowl. Beat
on medium speed until soft peaks form. Gradually sprinkle in the remaining
sugar and beat on high speed until stiff but not dry. Whisk the flour and
almonds into the chocolate. Fold about 1/4 of the egg white into the
chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape
the batter into the pan and level off top if necessary.
5. Bake for 30-35 minutes or until a toothpick or wooden skewer inserted in
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 soufflé.
6. Taking care not to break edges of the torte, slide a knife between the
torte and the sides of the pan and run it a round the pan to release the
cake completely. Invert cake onto a plate and remove pan and paper liner.
Turn right side up on a cardboard circle or platter. Torte may be sotred,
covered, at room temperature for 1 day or frozen for up to 2 months.
7. To serve: sieve powdered sugar over the top. Serve with whipped cream if
desired.
Per serving: 181 Calories; 6g Fat (28% calories from fat); 4g Protein; 31g
Carbohydrate; 43mg Cholesterol; 26mg Sodium
NOTES : 4 WW points
Recipe by: Alice Medrich, "Chocolate and the Art of Lowfat Desserts"
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Aug 22,
1999, converted by MM_Buster v2.0l.

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