Chocolate Polenta Cake

Chocolate Polenta Cake

Prep:
25 mins
Cooking:
45 mins
Level:
Intermediate
Cooling:
15 mins
Yields:
12 servings

Corn meal adds moistness and flavor to this traditional Chocolate Polenta Cake!

Ingredients

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories 200
  • Calories from Fat 120

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 8g 39%
  • Cholesterol 90mg 29%
  • Sodium 80mg 3%
  • Carbohydrates 18g 6%
  • Dietary Fiber 0g 0%
  • Sugars 14g
  • Protein 4g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%

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