Moist Chocolate Polenta Cake Recipes

CHOCOLATE POLENTA CAKE

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan. Set aside.
• Combine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 5-7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes.
• Add butter, chocolate and vanilla; stir until melted. Cool completely.
• Combine 1/4 cup sugar and egg yolks in bowl. Beat at medium speed until mixture is thick and lemon-colored. Stir in chocolate mixture.
• Beat egg whites in another bowl at high speed until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form. (Do not over beat.) Gently stir in chocolate mixture.
• Pour mixture into prepared springform pan. Bake 40-45 minutes or until cake is set in center. Cool completely. Garnish with whipped cream, if desired. Sprinkle with chocolate, if desired.

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Steps:

• 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, morsels 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.

CHOCOLATE POLENTA PUDDING TORTE

Steps:

• In a 2-quart saucepan bring the milk to the boil. Meanwhile, combine the cornmeal, the 1/2 cup sugar, and the salt in a medium metal bowl. Whisk in the hot milk until smooth.
• Wash out the saucepan, fill it two thirds full of water, and bring it to a simmer. Cover the bowl with foil, set it over the water and cook 40 minutes; the polenta will be thick and stiff. Stir three or four times as it cooks and add water to the pan if necessary.
• Meanwhile, preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch springform pan. Finely chop three quarters of the chocolate and cut the rest into generous 1-inch pieces.
• When the polenta is cooked, remove the bowl (or pan) from the water. Blend in the finely chopped chocolate, the orange zest, cinnamon, pepper, yolks, almond and lavender extract. Stir the cream into it. Set aside.
• In a large bowl, whip the egg whites until frothy. Beat in the remaining 3 tablespoons sugar, and then whip to soft peaks. Fold a quarter of the whites into the non-cream chocolate-polenta mixture to lighten it. Then fold in the rest, leaving a few white streaks. Fold in the chocolate chunks with one or two strokes. Pour the batter into the prepared pan. Cover with the rest of the batter. Sift the cocoa over the top, then sprinkle with the sugar.
• Bake 1 hour, or until a knife inserted at the edge of the pudding comes out with moist crumbs on it. Cool on a rack for 15 minutes.
• Meanwhile, if desired, make the optional garnish by whipping the cream with the sugar until just thickened. Release the sides of the pan and set the cake on a plate. Serve warm or at room temperature, dusted with powder sugar and culinary lavender. Spoon some of the optional cream beside each slice.

HARD POLENTA CAKES

Steps:

• In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
• Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
• Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
• When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
• What a corncake!!!!

LEMON POLENTA CAKE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
• Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
• Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
• While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
• Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

SWEET OR SAVORY POLENTA CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
• Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

CHOC AND ALMOND POLENTA CAKE

Steps:

• Place the polenta in a bowl and add enough boiling water just to cover. Stir well, cover and leave to stand until all the water is absorbed (approx 30 mins). If using ready made polenta move directly to step 2.
• Preheat oven to 190C/375F and grease and line the base of a round deep cake tin 8.5 inches/22 cm
• Break the chocolate into pieces and melt in a heatproof bowl over a pan of hot water
• Whisk together the egg yolks and caster sugar until the mixture is thick and pale. Beat in the melted chocolate then fold in the moistened polenta, ground almonds, flour and orange rind
• Whisk he egg whites in a clean grease free bowl until stiff. Lightly stir in 1 tbsp of the whites into the chocolate cake mixture and then fold in the rest followed by the blanched almonds.
• Scrape the mixture into the prepared cake tin and bake for 45-55 minutes until well risen and firm to the touch. Cool on a rack then dust with icing sugar and the cherries.