Fallen Chocolate Souffle Torte

This recipe is from my favorite low fat dessert cook book.  Dessert chef and chocolatier Alice Medrich is a genius when it comes to developing low fat desserts that taste anything but light! This recipe is sensational and uses high quality ingredients no fake stuff allowed, resulting in a rich full flavored decadent dessert. Bon Apetit!
Fallen Chocolate Souffle Torte

  • 1/4 cup finely ground almonds, 1 ounce (I use hazelnuts)
  • 3 tablespoons all purpose flour
  • 3 ounces (90 grams) dark chocolate,bittersweet or semisweet, chopped fine (I use bittersweet)
  • 1/2 cup Dutch cocoa
  • 1 cup sugar
  • 1/2 cup boiling water
  • 2 egg yolks
  • 1 tablespoons brandy
  • 4 egg whites at room temperature
  • ~1/4 teaspoon cream of tartar (scant)
  • 2-3 teaspoons powdered sugar for garnish
  1. Preheat oven to 375 F/ 190 C. Position baking rack in the lower third of the oven.
  2. Grease and line an 8 inch/20cm spring form cake tin with parchment paper and spray the sides with nonstick cooking spray.
  3. Combine chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water. Whisk until mixture is smooth and chocolate is completely melted. Make sure any cocoa lumps are dissolved. Whisk in the egg yolks and brandy. Set aside.
  4. Combine the egg whites and cream of tartar in a smaller mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff.
  5. Whisk the flour and almonds into the chocolate. Fold about 1/4 of the egg white mixture into the chocolate mixture to lighten it then fold in the remaining egg whites. Pour into the prepared cake pan.
  6. Bake for 30-35 minutes until a skewer comes out with a few moist crumbs on it. Cool in the pan.
  7. The torte will sink – it’s supposed to! Taking care not to break the edges of the torte, slide a knife between the torte and the pan and run it around the pan to release the cake completely. Invert cake onto a plate and remove pan and paper liner. Turn right side up on a serving platter.
  8. Torte may be stored, covered at room temperature for 1 day or frozen for up to two months.
  9. To serve, sieve powdered sugar over the top. Serve with fresh berries if desired or a raspberry sauce.

Yield: 10 servings

Nutritional Information

Per Serving; 179 calories; 6.4 g fat; 4.2 g protein; 30.2g carbs; 3g. fiber,

Old WWPs 4  /  New WWPP 5

Adapted from Chocolate & the art of Low-Fat Desserts


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