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Fallen Chocolate Almond Souffle Cake

Source of Recipe

Unkown
Exchanges
10 SERVINGS

1/3 cup Almonds -- Whole
3 tablespoons Flour
2 1/2 ounces Semisweet Chocolate -- Chopped Fine
1/3 cup Lowfat Cocoa Powder -- *Note
1 cup Sugar
1/3 cup Boiling Water
1 Egg Yolk
1/4 teaspoon Brandy Extract
1/8 teaspoon Almond Extract
4 Egg Whites
1/4 teaspoon Cream Of Tartar

*NOTE: Original recipe used unsweetened Dutch process cocoa

Preheat oven to 350°. Position rack in lower third of oven.
Spray an 8" round springform cake pan.

Process almonds with flour till fine. Set aside.

In a large bowl, combine chocolate, cocoa and 3/4 C sugar. Add boiling watter; whisk smooth. Stir in yolk and extracts. Set aside.

In a med bowl, beat whites with cream of tartar at med speed to form soft peaks. Sprinkle in remaining sugar and beat on high till stiff, not dry. Quickly whisk almond mixture into chocolate. Fold in 1/4 of whites; then fold in remaining whites. Scrape into pan; level surface.

Bake 25 - 30 min till toothpick in center comes out with a few moist clinging crumbs. Cool in pan on a rack. Cake will sink, leaving a raised edge crust and a cracked top.

Release springform pan and transfer cake to serving platter. Dust with powdered sugar, if desired.

Per serving: 161 Calories; 5g Fat (27% calories from fat); 3g Protein; 27g Carbohydrate; 21mg Cholesterol; 24mg Sodium ++++ Exchanges: 1/2 Lean Meat; 1 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates