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.
