Lemon Cornmeal Cakes With Lapsang Souchong Chocolate Sauce

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2 cups cake flour

1 cup fine stone-ground yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

4 sticks (1 pound) unsalted butter, softened

2 cups sugar

8 large eggs, separated

1 cup sour cream

1 teaspoon finely grated lemon zest

1 teaspoon pure vanilla extract

Maraschino Crème Anglaise

Lapsang Souchong Chocolate Sauce

Apricots in Armagnac Syrup

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