Acrobat Chocolate Polenta Cake



INGREDIENTS:

12 ounces chocolate (semi-sweet)		

3/4 pound butter sweet	

8 large egg yolks		

1 cup brown sugar		

1/3 cup sugar		

1/3 cup almonds	ground	

1 tablespoon flour all-purpose	

1/4 cup cornmeal		

8 large egg whites		

1 tablespoon cream of tartar

DIRECTIONS:

1. 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). 

2. 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. 

3. 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. 

4. 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 center 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. 

5. Bake in a buttered, floured 10 inch spring form pan for 5
minutes at 400 degrees F. Reduce heat to 350 degrees F and
bake for another 20 to 30 minutes, or until cake tests done
in the center. 

6. Let cool completely before removing from pan.



Acrobat Chocolate Polenta Cake