Acrobat chocolate polenta cake

 
                       ACROBAT CHOCOLATE POLENTA CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       oz           Semi-sweet chocolate
      3/4   lb           Sweet butter
    8                    Egg yolks
    1       c            Brown sugar
      1/3   c            White sugar
      1/3   c            Ground almonds
    1       tb           All-purpose flour
      1/4   c            Cornmeal
    8                    Egg whites
    1       tb           Cream of tartar
 
   In a large saucepan over very low heat, melt
   chocolate.  Add butter, stir until melted and remove
   from heat (the mixture should be body temperature, not
   too hot to touch with a finger). In a large bowl,
   combine egg yolks, brown and white sugar, and stir
   until well mixed. Add the chocolate, and stir well
   until combined. In a small bowl, combine almonds,
   flour and cornmeal, stir until well mixed. Pour this
   into the chocolate and stir until combined. In a large
   bowl with an electric mixer, beat the egg whites with
   cream of tartar until they form stiff peaks. Fold the
   egg whites into the chocolate in three batches.  Chef
   Dale Nichols warns that folding egg whites into
   chocolate takes a real knack and suggests using your
   hand as the paddle.  To do this by hand, use your hand
   as a paddle and push your palm down to the centre of
   the bowl, and slide up the side of the bowl and turn
   your hand over.  Do not over-mix or you will knock the
   air out of the egg whites causing a much denser
   texture. Bake in a buttered, floured 10 inch spring
   form pan for 5 minutes at 400F. Reduce heat to 350F
   and bake for another 20 to 30 minutes, or until cake
   tests done in the centre. Let cool completely before
   removing from pan.
  
 
 
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