Chocolate and Pine Nut Torte

Position a rack in bottom third of oven; preheat to 375 degrees F. Line the bottom of an 8- or 9-inch springform pan (2 1/2 to 3 inches deep) with parchment paper and very lightly coat the sides with cooking spray.

Place currants and liquor in a small cup or bowl. Press the fruit into the liquor to cover; soak for at least 15 minutes.

Process almonds and flour in a food processor or blender until very finely ground.

Combine chocolate, cocoa, 3/4 cup sugar, and salt in a large bowl. Add boiling water. Whisk until the chocolate is completely melted. Whisk in egg yolks, the soaked currants and any remaining liquor.

Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat on high speed until the egg whites are stiff but not dry. (See Tips.)

Whisk the almond mixture into the chocolate mixture. Gently fold about one-fourth of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the prepared pan, smoothing the top. Sprinkle pine nuts (or almonds) on top.

Bake until the cake rises and forms a very thin crust on top (check early and tent with foil if the top looks like it's browning too fast; it may crack a little), 20 to 25 minutes. A toothpick plunged into the center will emerge still gooey and the center of the cake will jiggle a little when nudged. Let cool completely in the pan on a wire rack, about 2 hours. As it cools, the torte may sink a little and the top will look rustic and uneven. When completely cool, cover loosely with plastic wrap and keep at room temperature to serve the next day, if possible.

To serve, remove the sides of the pan and transfer the cake to a serving plate.

Exchanges: 2 carbohydrates (other), 2 fat Carbohydrate Servings: 2