Acrobat Chocolate Polenta Cake
Ingredients
12 ounces semi-sweet chocolate
3/4 pound sweet butter
8 egg yolks
1 C. brown sugar
1/3 C. white sugar
1/3 C. ground almonds
1 Tbsp. all-purpose flour
1/4 C. cornmeal
8 egg whites
1 Tbsp. cream of tartar
Cooking Instructions
In large saucepan over very low heat, melt chocolate. Add butter, stir until melted remove from heat (mixture should be body temp, not too hot to touch with a finger). In large bowl, combine the yolks and brown plus white sugar, stir until well mixed. Add chocolate stir well until combined. In small bowl combine almonds and flour plus cornmeal, stir until well mixed. Pour this into chocolate; stir until combined. In large bowl with electric mixer, beat whites with cream of tartar until stiff peaks. Fold whites into chocolate in 3 batches. Use hand as paddle. To do this by hand, use hand as a paddle and push palm down to center of bowl, slide up side of bowl plus turn hand over. Do not over-mix or you will knock air out of whites causing much denser texture. Bake in buttered, floured 10 in spring form pan 5 minutes at 400. Reduce heat to 350 and bake 20-30 minutes, or until cake tests done in center. Cool completely before removing from pan.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)