Chocolate soufflé tart

Preheat the oven to 190 °C and grease a 20 cm springform cake tin with oil.
Line the base of the tin with baking paper.
Grind the almonds and flour in a food processor until fine.
Mix the chocolate, cocoa powder and 190 ml of the castor sugar in a large mixing bowl.
Add the boiling water and stir until the chocolate melts and the mixture becomes smooth.
beat in the egg yolks and brandy.
Mix the almond and flour mixture into the chocolate mixture.
Beat the egg whites and cream of tartar until soft peaks form.
Add the rest of the castor sugar gradually, beating until stiff.
Fold the egg whites into the chocolate mixture with a metal spoon and spoon the mixture into the prepared cake tin.
Bake for 30 to 35 minutes or until a testing skewer inserted in the middle comes out with just a few moist crumbs clinging to it.
Cool on a cooling rack.
Remove the tart from the tin and place on a cake platter.
Serve with cream and chocolate shavings (if used).