Ingredients
1. Semi-Sweet chocolate baking bars, chopped (3bars about 6oz)
2. butter, softened (1/2c about 1 stick)
3. yellow corn meal (1/4c)
4. water (1c)
5. granulated sugar (1/4c)
6. vanilla extract (1tsp)
7. semi-sweet chocolate baking bars, shaved (1bar about 2 oz optional)
8. sweetened whipped cream (optional)
9. granulated sugar (2tbsp)
10. egg whites (5large)
11. egg yolks (4large)

Method of preparation:-
1. First heat the oven to 300 degrees F. Take a spring for pan of 9 inches, grease it. Take a small saucepan, place it over medium heat. Add corn meal and water in it and cook it for about 3 to 4 minutes by stirring irregularly until the mixture starts boiling.

2. Turn down the heat to low, cover the pan and then cook it for about 5 to 7 minutes until the mixture gets thickened. Now take off the pan from heat, keep it for about 2 minutes. Add butter, vanilla extract and chocolate, stir it until it gets melted and then keep it to cool completely.

3. Take a small mixing bowl, beat egg yolks and sugar in it at medium speed for about 3 to 4 minutes until the mixture changes to lemon color and gets thickened. Mix it in the chocolate mixture.

4. Take a large mixing bowl, beat egg whites in it at high speed until soft peaks form. Keep on beating and add 2 tablespoons of sugar in it. Beat it until it gets shiny and the stiff peaks form. Then slowly mix it in chocolate mixture. Now pour this mixture into the greased spring form pans.

5. Place the pan in oven and bake it for 40 to 45 minutes at 300 degrees F. Take out the pan from oven and cool it on wire rack. Remove the side of pan. Serve the cake with whipped cream and sprinkle chocolate over it.