Acrobat Chocolate Polenta Cake

12 oz Semi-sweet chocolate
3/4 lb Sweet butter
8 Egg yolks
1 c Brown sugar
1/3 c White sugar
1/3 c Ground almonds
1 tb All-purpose flour
1/4 c Cornmeal
8 Egg whites
1 tb Cream of tartar

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. 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 400 degrees F. Reduce heat to 350 degrees F 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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