Vegetable cooking spray
2/3 c. finely ground almonds
1/4 c. plus 1 1/2 tsp. sifted cake flour
5 (1 oz.) sq. bittersweet chocolate
1/2 c. reduced calorie butter
1/4 c. raisins
1/4 c. hot, strong, brewed coffee or espresso
3 eggs
1/3 c. sugar
1 tbsp. sifted powdered sugar
2 tsp. Dutch process cocoa

Coat a 9 inch round cake pan with cooking spray; line bottom with waxed paper. Spray paper lightly with cooking spray. Mix almonds and flour in a small bowl; stir well and set aside.

Combine chocolate and butter in a small saucepan. Cook over low heat, stirring constantly, until melted; set aside.

Stir raisins and hot coffee together in a small bowl; set aside.

Combine eggs and sugar in a large mixing bowl; beat at medium speed of an electric mixer until thick and lemon colored. Add melted chocolate mixture, beating just until blended. Stir in reserved almond mixture. Gently stir in coffee and raisins. Pour batter into prepared pan. Bake at 375 degrees for 20- 25 minutes. Let cool. Invert cake onto wire rack and peel off waxed paper. Invert cake onto serving plate.

Just before serving, sift powdered sugar over cake. Place paper pattern on top of cake; sift cocoa evenly over pattern. Carefully remove pattern. Yield: 12 servings (about 208 calories per serving).

Protein 4.8; Fat 15.5; Carbohydrate 17.4; Cholesterol 68; Iron 1.4; Sodium 95; Calcium 37.