Chocolate Polenta Cake
Corn meal adds moistness and flavor to this traditional Chocolate Polenta Cake!
- 1 cup water
- 1/4 cup yellow corn meal
- 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
- 6 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, broken into pieces
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 4 large egg yolks
- 5 large egg whites
- 2 tablespoons granulated sugar
- Sweetened whipped cream (optional)
- 2 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, shaved (optional)
Directions, Reviews, Nutrition
COMBINE water and corn meal in small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil about 3 to 4 minutes. Reduce heat to low. Cover; cook for 5 to 7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes. Add butter, 6 ounces broken baking bars and vanilla extract; stir until melted. Cool completely.
COMBINE 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3 to 4 minutes or until mixture is thick and lemon-colored. Stir in chocolate mixture.
BEAT egg whites in large mixer bowl at high speed until soft peaks form. Continue beating; gradually add 2 tablespoons sugar. Beat until glossy and stiff peaks form. (DO NOT OVER BEAT.) Gently stir in chocolate mixture. Pour mixture into prepared springform pan.
BAKE for 40 to 45 minutes or until cake is set in center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle with chocolate shavings, if desired.
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Great chocolate flavor and not too sweet. Cornmeal gives it an interesting texture. After 40 minutes, center was still very wet, so I baked it for the full 45 minutes. Maybe taking it out earlier would have made it more like a mousse like some reviewers said.
I WAS SO SHOCKED HOW GOOD THIS CAKE WAS...SO GOOD I HAD TO MAKE A SECOND ONE., AND IF YOU DON'T LIKE TO EAT FLOUR THIS IS A WONDERFUL ALTERNATIVE... MY CO - WORKERS RAVED ABOUT THIS! AND MY HUSBAND LOVED IT...
We loved this it was like a mousse but held it's shape best if chilled over nite.
I used stone ground cornmeal (coarse), probably why the cake had a strange texture. The cake was lighter was usual chocolate cake, but not smooth. Bits of cornmeal were left in your mouth... Not too sweet and no flour was used, that's good thing. With so many steps to prepare, and the result is an average cake... I don't know if I would make this cake again.
I made this cake for my mother's birthday. She LOVED it - EVERYONE loved it! I also did a fresh Tahitian Rum whipped cream for topping/garnish and fresh raspberries. I am making it again for Christmas and am going to try adding some instant coffee to enhance the chocolate flavor! DELICIOUS!!!! Can't wait to make it again!
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 200
- Calories from Fat: 120
- Total Fat: 13g (20% of DV)
- Saturated Fat: 8g (39% of DV)
- Cholesterol: 90mg (29% of DV)
- Sodium: 80mg (3% of DV)
- Carbohydrates: 18g (6% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 14g
- Protein: 4g
- Vitamin A: 6% of DV
- Vitamin C: 0% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.