Acrobat Chocolate Polenta Cake

Title:
Acrobat Chocolate Polenta Cake

Yield:
8 Servings

Categories:
Cakes




Ingredients:





    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
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 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.


 Posted to MM-Recipes Digest V4 #273 by "John Weber" 
on Oct


 17, 97