Recipe courtesy of Gale Gand
Show: Sweet Dreams
Save Recipe Print
Yield:
1 cake
Yield:
1 cake

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Easter

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword