Title: Acrobat chocolate polenta cake
 Categories: Cakes
      Yield: 8 Servings
 
     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.