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" <hdbrer@ibm.net> on Oct
17, 97
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