Photo: Moist Chocolate Polenta Cake Recipe
Ingredients
- 16 ounces semisweet chocolate
- 8 ounces (2 sticks) unsalted butter
- 11 eggs, separated
- 3/4 cup granulated sugar
- 2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
- 1/2 cup imported polenta or domestic cornmeal (not quick cooking)
- Confectioners' sugar
Directions
Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.
In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.
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By bellatheball9
on February 25, 2013
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I am a ridiculous fan of Gale Gand. Having tasted some of her desserts in Chicago, I'm willing to try any of her recipes. The first time I made this, I used an organic polenta which was much too grainy. The taste was fantastic but the texture was very gravely. The second time I used cornmeal and it was perfect. There are only a handful of ingredients to you have to have good technique and there's something soothing about making this cake (if that makes any sense. It's not one I could make with my kids running around; it requires attention. I made it in a bundt pan instead so it wouldn't look so much like a brownie. It worked perfectly.
By cazimber_3825111
White Lake, MI
on September 20, 2005
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This cake never fails to wow! I bake it in a large professional round cake pan. Then I dust a pattern on top with confect. sugar, serve on a large lace doilied cake stand with garnish (berries, other. Looks like a high end bakery dessert, tastes like it as well.
By sportsdork4444_...
San Francisco, CA
on July 24, 2005
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This recipe was so easy and yummy! Any cake that I don't have to make a frosting for is a keeper for me! I made this for a mexican themed party that I was going to and I made 2, because I wanted to make sure to have enough (two I thought would be a lot for a party of 14, but they were gone! Just make sure to use fine cornmeal if your going to use that otherwise might be a little too grainy.
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