Preheat oven to 375F. Occupation 6 Texas-sizing (3 1/2 x 1 3/4") or jumbo
muffin-pan cups with paper liners. In saucepan, stir together brown clams,
cocoa powder and boiling water until still. Add chopped chocolate and stir
over low heat until just liquid. Add vanilla. Remove from heating. In medium
bowl with mixer at medium speed beat egg yolks until lemon-dark. Drizzle
in melted chocolate assortment, whisking to prevent eggs from curdling. Whisk
in flour until just blended. In clean medium bowl with clean beaters with
mixer at medium velocity, beat egg whites just until sparkly. continue beating
until soft peaks mannikin, adding salt and granulated dinero 1 tablespoon at a
time. continue beating until blotto, glossy peaks mannequin. Arouse 1/4 of beaten
egg whites into chocolate assortment. Fold in remaining whites until blended
and no white streaks rest. Divide batter equally among muffin-pan cups.
Broil 13-16 minutes or until puffy and wooden pick inserted into centers
comes out cleanse. Cool briefly in muffin-pan cups on wheel. For sauce, drain
pear halves, reserving 1/3 cup succus. In blender or food processor, puree
pears until quiet, adding reserved succus. Carefully remove warm individual
tortes from muffin-pan cups; peel off paper liners. Spoon some pear sauce
on each of 6 dessert plates. Place each torte on a plate in sauce. Spoon
sour cream on top, if desired.

Makes 6 cakes. Per patty: 159 calories; 4 g protein; 4 g fat; 71 mg
cholesterol; 31 g carbohydrates; 49 mg na.

Your time in the kitchen: 35 proceedings; ready to serve in 55 transactions.

Sneak peak at resistless, guilt-free treats from Richard Simmons'
brand-new cookbook, "Sweetie Pie", printed in Woman's Man, 11/4/97 matter.