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1
In a large saucepan over very low heat, melt chocolate.
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2
Add butter, stir until melted and remove from heat (the mixture should be body temperature, not too hot to touch with a finger).
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3
In a large bowl, combine egg yolks, brown and white sugar, and stir until well mixed.
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4
Add the chocolate, and stir well until combined.
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5
In a small bowl, combine almonds, flour and cornmeal, stir until well mixed.
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6
Pour this into the chocolate and stir until combined.
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7
In a large bowl with an electric mixer, beat the egg whites with cream of tartar until they form stiff peaks.
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8
Fold the egg whites into the chocolate in three batches.
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9
Chef Dale Nichols warns that folding egg whites into chocolate takes a real knack and suggests using your hand as the paddle.
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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.
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11
Do not over-mix or you will knock the air out of the egg whites causing a much denser texture.
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12
Bake in a buttered, floured 10 inch spring form pan for 5 minutes at 400F (200C).
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13
Reduce heat to 350F (180C) F and bake for another 20 to 30 minutes, or until cake tests done in the center.
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14
Let cool completely before removing from pan.
