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Instructions |
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1.
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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.
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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.
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2.
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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.
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(2 votes)
