Categories: Cakes 
      Yield: 8 servings 
  
     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.  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.