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Chocolate Polenta Cake

Chocolate Polenta Cake
Makes:
12 servings
Prep Time:
25
minutes
Total Time:
85
minutes
based on
26 reviews
Corn meal adds moistness and flavor to this traditional Chocolate Polenta Cake!

In this recipe:


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Ingredients:

  • 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:

PREHEAT oven to 300° F. Grease 9-inch springform pan.

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.


Reviews:

Review This Recipe
  •  Star(s)

    Yummy

    MARGIE ARCE from SAN FRANCISCO, CA

    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.

  •  Star(s)

    OMG DELICIOUS

    GEORGA KNIGHT FOSTER from Pilesgrove, NJ

    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...

  •  Star(s)

    gluten free

    Debra Welder from REGINA, SK

    We loved this it was like a mousse but held it's shape best if chilled over nite.

  •  Star(s)

    Souffle cake

    M B from WA

    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.

  •  Star(s)

    FABULOUS RECIPE

    Kimberly Zuccarelli from Tampa, FL

    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!

  •  Star(s)

    Great cake

    Julann Callender from ABERDEEN, MS

    I would have never thought of using corn meal to bake a cake but this was great! My family loves the texture and never told them it had corn meal in it.

  •  Star(s)

    a wonderful surprise

    AVIVA KADOSH from LOS ANGELES, CA

    We loved this cake that tasted more like a mousse. My husband usually hates anything with corn meal, but he couldn't get enough of it. I didn't have baking bars, so I used a cup of Nestles chocolate chips instead. I am going to make this cake for Passover substituting matza cake meal for the corn meal.

  •  Star(s)

    Suprised and Delighted!

    Eric Harper from Decatur, GA

    WOW, I was unbelievebly suprised when I served this fabulous chocolate delight. I have used polenta many different ways but this was my first time using it as a desert and I will use it over and over again. Thanks for the recipe.

  •  Star(s)

    Choclate Polenta Cake

    Sheila Neelan from Winnetka, CA

    When I seen cornmeal I thought this couldn't be good. But WOW this was so very good, my family just loved this and I'll be making it again this weekend.

  •  Star(s)

    A nice smooth taste.

    Joan M. Katz from Linden, NJ

    I made this cake for my husband who doesn't like a regular cake because it tastes dry. He enjoyed the moist, smooth flavor of this cake.

  •  Star(s)

    Chocolate Polenta Cake

    dave wilder from boone, NC

    This is an awesome cake. It disappeared in one day. I'm going to work on a version with white chocolate next.

  •  Star(s)

    Very good

    SUE IRVING from LIBERTY CENTE, OH

    I've never made a cake with corn meal before but it was very good.

  •  Star(s)

    Polenta Chocolate Cake

    Claire Gaulin from Arizona City, AZ

    I made it for my husband who is diabetic as it doesn't have too much sugar; he loved it, and so did I. I'll make it again.

  •  Star(s)

    Easy and Delicious

    Jill Neff from Belvidere, IL

    I have never made a cake with cornmeal before so this was an experiment to see if my family would like it. I was pleasantly surprised at the texture and lightness of the cake. My kids loved it and it was good with whipped cream or just powdered sugar on top. One layer was just the right amount of cake -- I will definitely make this again.

  •  Star(s)

    Chocolate Polenta Cake

    Heather Rodriguez from Orlando, FL

    My entire family loved this cake. Smooth, chocolately and absolutely delicious. this is a new family favorite.

  •  Star(s)

    chocolate Polenta cake

    Pat Ring from Holden, MO

    It was good but not something I would take the time to do again

  •  Star(s)

    Was a gourmnet meal!

    Jeri Haley from Tenino, WA

    I've made cakes with cornmeal before and I know basically how the texture will be and this recipe did not disappoint me. It is an excellent chocolate cake. It went great with dinner, not too sweet and very satisfying. Loved making the cake, very easy and loved the idea of a single layer. Gourmet presentation. We all loved it and it was great with coffee. When I served the cake, I had made the whipped topping that is very easy to make and excellent also. I sprinkled chocolate and cinnamon on top of the whipped topping. An excellent, gourmet meal that we all loved.

  •  Star(s)

    Chocolate Polenta Cake

    Betty Barrett from oakhurst, CA

    Very good and not at all like other cakes.

  •  Star(s)

    choc polenta cake

    donna perez from waukesha, WI

    I love anything chocolate It was fantastic. smooth taste and very refreshing.

  •  Star(s)

    Chocolate Polenta Cake

    maria Zsohar from San Antonio, TX

    Moist and Delicious. My father is allergic to wheat and he loved still getting his chocolate cake fix.

  •  Star(s)

    CHOCOLATE POLENTA CAKE

    MARCY MCCULLOUGH from MCDONOUGH, GA

    I MADE FOR MY HUSBAND AND HE JUST LOVED IT. HE ATE THE WHOLE THING,IT WAS ALL I COULD DO TO GET ONE LITTLE BITE.

  •  Star(s)

    Chocolate Polenta Cake

    betty barrett from oakhurst, CA

    I think this is so good and unsual.

  •  Star(s)

    Chocolate Polenta Cake

    Noreen Gilbert from Burlington, MA

    It is so light & moist, it melts in your mouth.

  •  Star(s)

    Chocolate Polenta Cake

    Cherryl Patten from Bellingham, WA

    What a wonderful cake. I'll make it again. It really was not that hard to make and of course everyone LOVED it. Thanks for sending it in for all of us to try.

  •  Star(s)

    Scrumptious!

    Susan Ross from Germany

    I made this cake for a friend who has gluten intolerance and can't have wheat products. It was light, moist and delicious. My friend was delighted and my children loved it! And it was easy to make. A real winner!

  •  Star(s)

    Review for Chocolate Polenta Cake

    Casey Newlin from Littleton, CO, USA

    Nice and moist, somewhat time-consuming to bake.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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.

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Chocolate Polenta Cake

Ingredients

  • 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

PREHEAT oven to 300° F. Grease 9-inch springform pan.

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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