Chocolate Polenta Cake

Polenta is a very common and popular dish originated from Italian cuisine long back. “Polenta” is made from ground cornmeal (white or yellow). The basic polenta is cooked by boiling the ground cornmeal with water in a special copper pot called “paiolo” in Italian, which gives it the texture of porridge.

Preparing polenta in proper traditional manner is a bit time consuming job. It usually takes more than an hour long to slowly cook Polenta by stirring it continuously. But now, ready made Polenta is available in market which can be cooked quickly and attracting people to try quick and easy polenta recipes at home.

Today, varieties of recipes are prepared from Polenta keeping it as base like pasta using sauces, cheeses, vegetables, and meat. In following Polenta cake recipe, Polenta is used as main ingredient to make cake along with nuts and chocolate.

Ingredients:

  • 1 cup or 16 oz sweet chocolate
  • 1 cup butter
  • 9 medium sized eggs
  • 1/2 cup ground almonds
  • 1/2 cup chopped walnuts
  • 2 tbsp all purpose floor
  • 1/4 cups yellow cornmeal or course
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp baking powder

Method:

  1. Preheat oven at 350 deg F. Heat a non stick saucepan over very low heat and melt the chocolate. When chocolate is melt, add the butter into it, keep stirring until butter is melted and when done, turn off the heat.
  2. Separate egg yolks and egg whites. Take a large mixing bowl and pour in sugar, brown sugar and egg yolks, mix well all the ingredients. Add butter- chocolate mixture into the sugar-egg mixture and again mix all the ingredients well. Add white floor, corn meal, baking powder, almonds & walnuts into the chocolate and stir it until a uniform, lump free batter is formed. Beat egg whites in a separate bowl using an electric hand mixer and gradually fold in the beaten eggs whites with the chocolate.
  3. Grease a baking pan with butter and put parchment paper all over the pan bottom and edges. Pour the cake batter uniformly into the baking pan. place the pan into the oven for 25-30 minutes until the tooth pic inserted at the center comes out clean. Turn off the oven and let it cool for 10 -15 minutes. If you wish, you can ice the cake with extra chocolate and cream. Put the cake into the refrigerator for another 1-2 hours before serving.
  4. Enjoy the delicious chocolate polenta cake with family and guests.
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One Response to “Chocolate Polenta Cake”

  1. Sirena Wynne says:

    Thanks so much for this. This might sound weird, but I spent the first couple of years of my teenage lifein Naples, then travelled all over the world. Now I’m living in New Zealand, with my Chinese wife, and son we had whilst living inJapan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipes like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!

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