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Recipe Name: Acrobat Chocolate Polenta Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 8

12 Ounce(s) Semi-sweet chocolate
3/4 Pound(s) Sweet butter
8 Egg yolks
1 Cup(s) Brown sugar
1/3 Cup(s) White sugar
1/3 Cup(s) Ground almonds
1 Tablespoon(s) All-Purpose Flour
1/4 Cup(s) Cornmeal
8 Egg whites
1 Tablespoon(s) 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. Posted to
MM-Recipes Digest V4 #273 by "John Weber" <> on Oct 17,

Nutrition (calculated from recipe ingredients)
Calories: 636
Calories From Fat: 276
Total Fat: 33g
Cholesterol: 187.8mg
Sodium: 82.6mg
Potassium: 502.9mg
Carbohydrates: 87.3g
Fiber: 6g
Sugar: 27.3g
Protein: 11.5g

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