Black Bottom Chocolate Brownie Torte

Directions

1. TO MAKE THE CRUST: Preheat the oven to 350 1/4. In a small bowl, combine the cookie crumbs, sugar and oil. Mix till moistened. Press the mix into the bottom of an 8" springform pan or possibly loose-bottom tart pan. Bake for 10 min. Cold on a wire rack.
2. TO MAKE THE FILLING: Lower the oven temperature to 325 1/4.
3. In another small bowl, combine the flour, cocoa, coffee pwdr and cinnamon; set aside.
4. In the top of a double boiler, over gently simmering water, heat the chocolate. (Or possibly microwave on high power, stirring every 15 seconds, till just melted.)
5. In a medium bowl, beat together the cream cheese and brown sugar. Beat in the oil and vanilla. Using a wooden spoon, stir in the egg substitute and chocolate till smooth. Add in the flour mix and stir till just blended. Quickly stir in the walnuts or possibly pecans (if using).
6. Spread the batter proportionately over the crumb crust. Bake for 30 min, or possibly till a toothpick inserted in the center comes out almost clean. Don't overbake. Cold for 10 min on a wire rack.
7. Loosen the brownie torte by running a knife around the edge of the pan. Remove the sides of the pan. Cold slightly and dust with the confectioners' sugar (if using). Serve hot or possibly at room temperature.
8. Description: "This dense and rich dessert gets its low-fat profile from nonfat cream cheese and egg substitute."
9. NOTES :* To toast the nuts, place them in a dry no-stick skillet over medium heat. Toast them, shaking the skillet often, for 3 to 5 min, or possibly till fragrant.
10. here's another yummie which comes close - only 9 g of fat per serving....