CHOCOLATE ALMOND TORTE WITH RASPBERRIES Prep time: 30 minutes Baking time: 30 minutes Degree of difficulty: Easy Low-fat Low-calorie Microwave
1 cup sugar, divided 1/2 cup sifted unsweetened cocoa 1/2 cup boiling water 3 ounces semisweet chocolate squares 2 tablespoons brandy 1/8 teaspoon almond extract 2 large egg yolks 4 large egg whites 1/4 teaspoon cream of tartar 3 tablespoons flour 1/4 cup blanched ground almonds 1/4 cup red currant jelly, melted 1 pint fresh raspberries, for garnish Confectioners' sugar 1. Heat oven to 375\'b0F. Line bottom of 8x3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray. 2. Combine 3/4 cup sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on Medium (50% power) 1 to 1 1/2 minutes. Whisk in brandy and extract, then yolks. 3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 cup sugar until stiff but not dry. 4. Whisk flour and almonds into chocolate mixture. Fold some of the egg whites into chocolate, then fold in remaining. 5. Spoon batter evenly into prepared pan. Bake 30 minutes, until toothpick inserted in center comes out with moist crumbs. Cool completely on wire rack. 6. Invert cake onto serving plate; peel off paper. Brush on jelly. Garnish with berries, if desired. Sift confectioners' sugar over top. Makes 12 servings. PER SERVING Calories 180 Total Fat 5 g Saturated Fat 2 g Cholesterol 35 mg Sodium 24 mg Carbohydrates 33 g Protein 4 g Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
