Fallen Chocolate Souffle Tart

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.

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