Moist Chocolate Polenta Cake Recipes

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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.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

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.

DARK CHOCOLATE POLENTA CAKE WITH SALTED CARAMEL SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper.
• Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly.
• Mix together the almonds, polenta and baking powder in a small bowl.
• Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through.
• Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack.
• For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick.
• Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce.

WHITE CHOCOLATE POLENTA

Steps:

• In a large saucepan combine water and salt. Bring to a boil.
• Turn down the heat to low and add polenta in a slow steady stream, whisking constantly. When polenta is incorporated switch to a wooden spoon and continue stirring until thick.
• When mixture is thickened remove from heat and stir in and cheese, thyme and white chocolate.

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!!!!

ORANGE POLENTA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
• Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
• To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.