Fallen Chocolate Soufflé Cake
¼ Cup (1 oz) Blanched Almond
3 Tbsp All-Purpose Flour
3 oz Bittersweet or Semisweet Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Brandy
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar
Lightly Sweetened Whipped Cream for topping (optional)
An 8 x 3 Springform Pan or Cheesecake Pan with a removable bottom
Position a rack in the lower third of the oven and preheat the oven to 375˚F. Place a round of parchment paper in the bottom of the cake pan and spray the sides with vegetable oil spray.
In a food processor or blender, grind the almonds with the flour until very fine.
Combine the chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.
Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.
Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink like a soufflé.
Taking care not to crack the edges of the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you desired.