Alice Medrich's Fallen Chocolate Soufflé Cake


Alice Medrich's Fallen Chocolate Soufflé Cake

Ingredients

¼ cup blanched almonds
3 Tbsp. all-purpose flour
3 oz. 66- to 72-percent chocolate, finely chopped
½ cup premium unsweetened cocoa powder
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 for dusting
Lightly sweetened whipped cream (optional)



Preparation

• Position a rack in the lower third of the oven and preheat the oven to 375 degrees. Unless you are planning to serve the cake on the pan bottom, line the cake pan with a circle of parchment paper. Spray the sides with vegetable oil spray.
• In a food processor or blender, grind the almonds with the flour until very fine. Set aside.
• Combine the chocolate, cocoa and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until the 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, then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
• Bake for 25 to 30 minutes, until a toothpick or a wooden skewer inserted in the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. The torte will sink like a soufflé.
• To serve, slide a slim knife around the inside of the pan to loosen the cake, remove the pan sides and transfer the cake, on the pan bottom, to a platter, or invert the cake onto a rack or tray, remove the bottom and the paper liner, and invert onto a platter. Using a fine-mesh strainer, sift a little powdered sugar over the top of the cake before serving, if desired. Serve each slice with a little whipped cream, if you like.