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Rating: 3.9/5 (23 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 860
% Daily Value**
Total Fat 62g
96%
Saturated Fat 34g
52%
Unsaturated Fat 4g
Cholesterol 625mg
208%
Sodium 434mg
18%
Total Carbohydrate 65g
22%
Dietary Fiber 3g
13%
Sugars 55g
Protein 19g
Vitamin A  34%Vitamin C  0%
Calcium  12%Iron  23%
Potassium  12%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acrobat Chocolate Polenta Cake

Recipe Tags: Cake Recipes

Date Added: June 11, 2009

Ingredients:

12 oz Semisweet Chocolate
3/4 lb Sweet Butter
8 Eggs yolks
1 cup Brown Sugar
1/3 cup Sugar
1/3 cup Almond Ground
1 tablespoon All-Purpose Flour
1/4 cup Cornmeal
8 Eggs whites
1 tablespoon Cream Of Tartar
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Directions:

1. In a large saucepan over very low heat, melt chocolate.

2. Add butter, stir until melted and remove from heat (the mixture should be body temperature, not too hot to touch with a finger).

3. In a large bowl, combine egg yolks, brown and white sugar, and stir until well mixed.

4. Add the chocolate, and stir well until combined.

5. In a small bowl, combine almonds, flour and cornmeal, stir until well mixed.

6. Pour this into the chocolate and stir until combined.

7. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until they form stiff peaks.

8. Fold the egg whites into the chocolate in three batches.

9. Chef Dale Nichols warns that folding egg whites into chocolate takes a real knack and suggests using your hand as the paddle.

10. To do this by hand, use your hand as a paddle and push your palm down to the center of the bowl, and slide up the side of the bowl and turn your hand over.

11. Do not over-mix or you will knock the air out of the egg whites causing a much denser texture.

12. 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 center.

13. Let cool completely before removing from pan.

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Dietary Notes:
This recipe is high in Vitamin A with 34% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Corn, Almonds, Natural Sweeteners allergies.
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