Fallen Chocolate Souffle Cake

EQUIPMENT
8 Inch round springform pan; 2
-1/2 to 3 inches
; deep
8 Cardboard cake circle;
-optional

Position oven rack in the bottom third of the oven and preheat to 375
degrees.

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

In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup
sugar.

Pour in boiling water and whisk until mixture is smooth and chocolate is
completely melted. Whisk in egg yolks and brandy. Set aside

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.

Bake 30 to 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.

Taking care not to break the edges of the torte, slide a small knife
between the tort 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 of serving. Or, freeze up to two months. To serve, sieve
powdered sugar over the top.

S: 10 servings