Chocolate Almond Torte with Raspberries

1c sugar
1/2c cocoa
1/2c boiling water
3oz (3 squares) semisweet chocolate
2T brandy
1/8t almond extract
2l egg yolks
4l egg whites
1/4t cream of tartar
3T flour
1/4 blanched grounds almonds
1/4c red current jelly, melted
1 pint fresh raspberries
icing sugar

Preheat over to 375.  Line bottom of 8x3" springform pan with wax
paper.  Lightly coat with nonstick spray.

Combine 3/4c sugar the cocoa in microwave proof bowl.  Gradually
stir in water to make smooth paste.  Chop chocolate and stir in. 
If not completely melted microwave on medium 1 to 1 1/2 minutes. 
Whisk in brandy and extract, than yolks.

Beat egg whites with cream of tartar in mixer bowl and med. speed
to soft peaks.  Gradually beat in 1/4c sugar until stiff but not
dry.

Whisk flour and almonds into chocolate mixture.  Fold in some egg
whites, then fold in remaining.

Spoon batter into prepared pan.  Bake 30 minutes.

Invert cake onto serving plate, peel off paper.  Brush on jelly. 
Garnish with berries.

12 servings

180 cal
5g fat
35mg chol.