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
A Recipe for
Acrobat Chocolate Polenta Cake
Herb Tip |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
This Recipe for Acrobat Chocolate Polenta Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
If you enjoy this Acrobat Chocolate Polenta Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This is a recipe for Acrobat Chocolate Polenta Cake from the recipe cookbook of Recipes-to-go (Dessert)
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
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.
Serves: 8
Acrobat Chocolate Polenta Cake Recipe brought to you by Recipes To-Go