| 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 centre 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 400°F. |
| 13 | Reduce heat to 350f and bake for another 20 to 30 minutes, or until cake tests done in the centre. |
| 14 | Let cool completely before removing from pan. |
