Acrobat Chocolate Polenta Cake Recipe

• 12 ounce Semi-sweet chocolate
• 3/4 lb Sweet butter
• 8 x Egg yolks
• 1 c. Brown sugar
• 1/3 c. White sugar
• 1/3 c. Grnd almonds
• 1 Tbsp. All-purpose flour
• 1/4 c. Cornmeal
• 8 x Egg whites
• 1 Tbsp. Cream of tartar

1. In a large saucepan over very low heat, heat chocolate.
2. Add in butter, stir till melted and remove from heat (the mix should be body temperature, not too warm to touch with a finger).
3. In a large bowl, combine egg yolks, brown and white sugar, and stir till well mixed.
4. Add in the chocolate, and stir well till combined.
5. In a small bowl, combine almonds, flour and cornmeal, stir till well mixed.
6. Pour this into the chocolate and stir till combined.
7. In a large bowl with an electric mixer, beat the egg whites with cream of tartar till they form stiff peaks.
8. Fold the egg whites into the chocolate in three batches.
9. Chef Dale Nichols warns which folding egg whites into chocolate takes a real knack and suggests using your hand as the paddle.
10. 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.
11. Don't over-mix or possibly you will knock the air out of the egg whites causing a much denser texture.
12. Bake in a buttered, floured 10 inch spring form pan for 5 min at 400F.
13. Reduce heat to 350F and bake for another 20 to 30 min, or possibly till cake tests done in the centre.
14. Let cold completely before removing from pan.

chocolate, sweet butter, egg yolks, brown sugar, white sugar, almonds, allpurpose, cornmeal, egg whites, cream of tartar

Taken from cookeatshare.com/recipes/acrobat-chocolate-polenta-cake-62426 (may not work)