Chocolate Polenta Cake

1 cup flour
1/4 cup cornmeal
1/2 cup butter
6 (1 ounce each) squares semi-sweet baking chocolate, choppped
1 teaspoon vanilla
1/4 cup sugar
4 egg yolks
5 egg whites
2 tablespoons sugar
sweetened whipped cream, if desired shaved chocolate, if desired

Heat oven to 300 degrees. Grease a 9 inch springform pan. Set aside.

Combine water and cornmeal in a 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3-4 min). Reduce heat to low. Cover and cook until mixture is thickened (5-7 minutes). Remove from heat and let stand for 2 minutes.

Add butter, chocolate and vanilla. Stir til melted. Cool completely.

Combine 1/4 c sugar and egg yolks in a small mixer bowl. Beat at medium speed until mixture is thick and lemon colored (3-4 min). Stir in chocolate mixture.

Beat egg whites in a large mixer bowl at high s peed until soft peaks form (3-4 min). Continue beating, gradually adding 2 T sugar, until glossy and stiff peaks form (2-3 min). DO NOT OVERBEAT. Gently stir in chocolate mixture.

Pour mixture into prepared springform pan. Bake for 40 to 45 minutes, or until cake is set in center. Cool completely. Serve with whipped cream and sprinkle with chocolate, if desired.

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