Another one of my go-to dinner party desserts!
Fallen Chocolate Souffle Torte
from 'Chocolate & the art of Low-Fat Desserts' - Alice Medrich
1/4 cup ground almonds
3 tablespoons plain flour
3 ounces (90 grams) dark chocolate, chopped fine
1/2 cup Dutch cocoa
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tablespoons brandy
4 egg whites
~1/4 teaspoon cream of tartar
1: Preheat oven to 375 F/ 190 C. Grease and line an 8 inch/20cm sprinform cake tin.
2: Combine chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water. Whisk until mixture is smooth and chocolate is completely melted. Make sure any cocoa lumps are dissolved. Whisk in the egg yolks and brandy. Set aside.
3: Combine the egg whites and cream of tartar in a smaller mixing bowl. Beat until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff. Whisk the flour and almonds into the chocolate. Fold about 1/4 of the egg white mixture into the chocolate mixture to lighten it then fold in the remaining egg whites. Pour into the cake pan.
4: Bake for 30-35 minutes until a skewer comes out with a few moist crumbs on it. Cool in the pan. The torte will sink - it's supposed to.
Servings - 12 / Calories - 184 - Fat 6g - Protein 3.7g - Carbs 33.5g - Cholesterol 35.9g
My Notes: This was absolutely AMAZING! It was rich but not too rich and decadent and moist and super chocolaty!!! It was easy to make, the only thing was that I had 3 bowls going at one point but besides that it was super easy! I did make a few changes. I subbed roasted hazelnuts for the almonds (what can I say, it's the nutella lover in me!) which I ground up in a coffee grinder with excellent results. I used semi-sweet chocolate instead of dark. And I used rum instead of brandy since that's all I had! I served with a dollop of whipped cream on the side and a sprinkle of cocoa powder...it looked great! I am DEFINITELY making this again when we have guests over...!