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LOCATION: Recipes >> Cakes Chocolate >> ACROBAT CHOCOLATE POLENTA CAKE

Print this Recipe    ACROBAT CHOCOLATE POLENTA CAKE

12 ounces semi-sweet chocolate
3/4 pound sweet butter
8 egg yolks
1 cup brown sugar
1/3 cup white sugar
1/3 cup ground almonds
1 tablespoon all-purpose flour
1/4 cup cornmeal
8 egg whites
1 tablespoon 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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