Cooking Index - Cooking Recipes & IdeasAcrobat Chocolate Polenta Cake Recipe - Cooking Index

Acrobat Chocolate Polenta Cake

Courses: Dessert
Serves: 8 people

Recipe Ingredients

12 oz 340gSemi-sweet chocolate
3/4 lb 340g / 11ozSweet butter
8   Egg yolks
1 cup 160g / 5.6ozBrown sugar
1/3 cup 65g / 2.3ozWhite sugar
1/3 cup 48g / 1.7ozGround almonds
1 tablespoon 15mlAll-purpose flour
1/4 cup 15g / 0.5ozCornmeal
8   Egg whites
1 tablespoon 15mlCream of tartar

Recipe Instructions

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.



Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.