Instructions: 1. Heat oven to 375 degrees F. Line bottom of 8x3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray.

2. Combine 3/4 cup sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on Medium (50% power) 1 to 1 1/2 minutes.

Whisk in brandy and extract, then yolks.

3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 cup sugar until stiff but not dry.

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

5. Spoon batter evenly into prepared pan. Bake 30 minutes, until toothpick inserted in center comes out with moist crumbs. Cool completely on wire rack.

6. Invert cake onto serving plate; peel off paper. Brush on jelly.

Garnish with berries, if desired. Sift confectioners sugar over top.

Makes 12 servings.

Prep time: 30 minutes

Baking Time: 30 minutes

Degree of difficulty: Easy
Low-fat
Low-calorie
Microwave

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