Chocolate Almond Torte with Raspberries
1 cup granulated sugar, divided
1/2 cup sifted unsweetened cocoa
1/2 cup boiling water
3 squares (3 oz.) semisweet chocolate
2 tablespoons brandy
1/8 teaspoon almond extract
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons all-purpose flour
1/4 cup ground blanched almonds
1/4 cup red currant jelly, melted
1 pint fresh raspberries, for garnish
Confectioners’ sugar
Directions
1. Heat oven to 375 degree F. Line bottom of 8×3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray.
2. Combine 3/4 cup of the granulated 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 50 percent power (Medium) 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 granulated sugar until stiff but not dry.
4. Whisk almonds and flour 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 or 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.
Nutrition facts per serving:
calories: 180
total fat: 5g
WW pts: 4