Sundance Chocolate Torte with Organic Fat-Free Vanilla Yogurt and Raspberries

This recipes which is featured in our March 2006 story "How Stars Stay Slim," is from Hollywood Dish by Hollywood caterer and chef Akasha Richardson.

Ingredients

Canola cooking spray
1/3 cup chopped hazelnuts or almonds
3 tablespoons spelt or barley flower
2 1/2 ounces semisweet chocolate, finely chopped
1/3 cup Dutch process cocoa
1 cup sugar
1/3 cup plain soy milk
1 tablespoon rum or Kahlua
1 egg yolk
1/2 teaspoon pure vanilla extract
4 fresh egg whites or cup liquid egg whites
1/4 teaspoon cream of Tartar

Chocolate Glaze
4 ounces good-quality semisweet chocolate, chopped into 1-inch pieces (about 2/3 cup)
3 tablespoons soy milk creamer

Directions

Preheat oven to 350°F. Line an 8-inch round springform pan or removable-bottom cake pan with parchment paper and spray with cooking spray. Grind the nuts with the flour in a food processor until very fine.

Combine the chopped chocolate, cocoa, and cup of the sugar in a medium bowl. Heat the soy milk and rum in a small saucepan to scalding. Remove from the heat, pour it over the chocolate, and whisk until the mixture so completely smooth. Stir in the egg yolk and vanilla.

With a handheld or freestanding heavy-duty electric mixer, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining cup sugar, and continue to beat until stiff but not dry. Fold the nut mixture into the chocolate. Fold a quarter of the egg whites in with a rubber spatula to lighten the mixture, then fold in the rest. Scrape the batter into the prepared pan and smooth the edges with the rubber spatula. Bake for 25 to 30 minutes. Don't overbake, or it will dry out. Cool the torte on a rack. Slide a butter knife around the sides to release the torte. Remove the sides from the pan, invert the pan, remove the paper liner from the bottom, and turn the torte right side up onto a cake platter or large plate.

In a double boiler or stainless steel bowl set over gently simmering water (the water should not touch the bottom of the bowl) melt the chocolate, stirring. Turn off the heat and let stand over the warm water until ready to use.

Scald the soy milk in a small saucepan over medium heat. Pour into the melted chocolate and whisk together.

Pour the chocolate glaze over the cake and let cool before serving.