12 oz semi-sweet chocolate
3/4 lb sweet butter
8 egg yolks
1 cup brown sugar
1/3 cup white sugar
1/3 cup ground almonds
1 tbsp all-purpose flour
1/4 cup cornmeal
8 egg whites
1 tbsp cream of tartar
Directions
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.
Servings: 8 servings
Acrobat Chocolate Polenta Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Experts have tracked the existance of recipes way back into the far past, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. However, in the main part, these ancient cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Closer to modern times, we have two interesting cookery books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the indian food that is popular today, but instead descriptions of the types of food prepared by the cooks of the rich people of the time. By the arrival of the 1900s, cooking books are increasing in popularity due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Acrobat Chocolate Polenta Cake recipe.
