Moist Chocolate Polenta Cake
You can never have too many dessert recipes, so give Moist Chocolate Polenta Cake a try. One serving contains 621 calories, 10g of protein, and 41g of fat. This gluten free recipe serves 10. If you have brandy, butter, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
Cut into squares, dust with confectioner's sugar, and serve.