Fallen Chocolate Souffle Tart

This is one I’ve been asked for many times.

Easier than it sounds. Just follow the directions. Good with sweetened whipped cream on top, with a dash of liqueur mixed in.
Vegetable oil
1/4 c (1 oz.) blanched almonds
3T all-purpose flour
3 oz. bittersweet or semisweet chocolate, chopped fine or grated
½ c unsweetened Dutch Process cocoa powder
1 c sugar
½ c boiling H20
2 egg yolks
1T brandy
4 egg whites @ room temperature
Scant ¼ t cream of tartar
Powdered sugar

Position oven rack in lower 1/3 of oven, preheat to 375F. Place round of parchment paper in springform pan, spray with vegetable oil. In food processor, grind almonds with flour until very fine. Set aside. Combine chocolate, cocoa, ¾ sugar in large bowl. Pour in 1/2 c h2o, whisk until chocolate is completely melted. Whisk in egg yolks, brandy, set aside. Combine egg whites, cream of tartar, beat until stiff peaks form. Sprinkle in ¼ c sugar and beat on high speed until stiff but not dry. Whisk flour mixture into chocolate mixture. GentLY fold in remaining egg whites. Scrape batter into pan. Bake 30-35 minutes or until a toothpick comes out w/moist crumbs. Cool in pan w/wire rack. Sieve powdered sugar over top.