Saturday, December 01, 2007
After indulging on my last two post this time I wouldn't settle for anything less. This cake is rich, moist with deep chocolate flavour...but on the lighter side. This recipe is from one of my favorite books The Art of Low Fat Desserts by Alice Medrich. I think this is appropriate these holiday season since it allows us to indulge but with less guilt.
Fallen Chocolate Souffle Torte
1 ounce blanched almonds, finely ground
3 tbsps all-purpose flour
3 ounces bittersweet or semi-sweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process Cocoa
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tbsp brandy (optional)
4 egg whites, at room temperature
scant 1/4 tsp cream of tartar
2-3 tsps powdered sugar
whip cream for serving (optional)
Position rack in the lower third of the oven and preheat to 375 degrees F. Place a round parchment paper in the bottom of the pan ( 8 inch springform pan 3 inches deep) and butter the sides.
Combine the chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk in the egg yolks and brandy(if using). Set aside.
Combine egg whites and cream of tartar in a bowl. Beat until soft peaks form. Gradually sprinkle in the remaining sugar a and beat until stiff but not dry. Whisk the flour and almonds into the chocolate. Fold about 1/4 of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape the batter into the pan and level the top if necessary.
Bake for 30-35 minutes or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan. Cake will sink like a souffle.
Taking care not to break the edges of the torte, slide a knife between the torte and the pan and run it around the pan to release the cake completely. Invert cake on a plate and remove pan to release the cake completely. Invert cake into the plate and remove pan and liner.
To serve: Sieve powdered sugar over the top. Serve with cream if desired.
Recipe Source : The Art Of Low Fat Desserts by Alice Medrich