*  Exported from  MasterCook Mac  *
                      Chocolate Almond Flourless Torte
 Recipe By     : Cooking Live Show #CL8862
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tortes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        good imported bittersweet chocolate  -- broken into
      1/2  cup           (1 stick) unsalted butter or margarine  -- at room
      1/2  cup           granulated sugar plus more for sprinkling
    5      large         eggs  -- separated
      1/3  cup           finely ground almonds (done in a food
                          -- processor)
    2      tablespoons   kosher for passover cognac or dark rum
                         whipped cream
                         fresh raspberries  -- optional
 Preheat oven to 300 degrees and grease well a 9-inch springform pan and
 line bottom with parchment paper.
 Melt the chocolate in a double boiler over hot, not boiling water. When the
 chocolate is melted, turn off the heat and leave it over the hot water to
 cool slowly.
 Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until
 the mixture is fluffy and almost white. Add egg yolks and beat for 1
 minute. Add the almonds and cognac and beat 2 minutes more.
 In a separate bowl, beat the egg whites until light and foamy while
 gradually adding the remaining 1/4 cup sugar. Continue beating the whites
 until they are stiff and shiny.
 Add the melted chocolate to the egg yolk mixture and mix with a rubber
 spatula until well combined. Fold in 1/4 of this chocolate mixture into the
 egg whites; then gradually fold the egg whites back into the rest of the
 chocolate mixture, taking care not to deflate the batter. Pour the mixture
 into the prepared pan and bake for 25 to 30 minutes, or until a tester
 comes out covered with a thick, moist, not wet, and crumby coating. Allow
 cake to cool for 30 minutes in the pan.
 Loosen the edges with a knife and carefully turn the cake out onto a plate.
 Remove the parchment paper. Sprinkle with the sugar. Serve at room
 temperature or chilled with whipped cream and raspberries on the side.
 Yield: 10 to 12 servings
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