*  Exported from  MasterCook  *

                      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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